Fritto Marechiaro Recipe

Prepare sauce

Warm a medium sauté pan over medium heat and add 3 tablespoons extra-virgin olive oil. When the oil is shimmering, add the sliced garlic and minced shallot and sweat gently for 1–2 minutes until fragrant and translucent but not browned.

Add the chopped anchovy fillets (if using) and stir for 30 seconds until they dissolve into the oil. Pour in 1 tablespoon dry white wine and let it reduce for about 1 minute.

Add the 14 oz crushed tomatoes, 1 teaspoon red pepper flakes, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 10–12 minutes to meld flavors and thicken slightly.

Stir in 3 tablespoons chopped parsley and 1 tablespoon fresh lemon juice. Taste and adjust seasoning. Keep the sauce warm on very low heat while frying (do not boil).

Prepare seafood

Pat the calamari and prawns dry with paper towels. Cut calamari tubes into 1/2" rings. Leave tentacles whole. If prawns are large, butterfly them slightly so they fry evenly. Place seafood on a tray and chill briefly if very warm; dry surfaces fry better and prevent oil sputter.

Prepare vegetables

Slice the zucchini into 1/4" rounds and pat dry. If using canned artichoke hearts, drain thoroughly and pat dry; quarter them if large. Keep vegetables separate from seafood on a plate.

Make batter

In a shallow bowl, whisk together 1 cup all-purpose flour, 1 tablespoon fine semolina, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. In a second bowl, whisk 1 large egg with 1 cup cold sparkling water until combined. Gradually fold the wet mixture into the flour just until a thin batter forms; a few small lumps are fine. Keep batter cold in the refrigerator until ready to fry.

Heat oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 2–3 inches (or enough to fully submerge pieces). Heat to 350–360°F (175–180°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown slowly without burning.

Fry in batches

Working in small batches to avoid overcrowding, dip pieces of zucchini, artichoke hearts, calamari rings/tentacles and prawns into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 1–2 minutes for zucchini and artichoke (until golden), 1–2 minutes for calamari (until puffed and lightly golden), and 2–3 minutes for prawns (until pink and cooked through). Turn pieces if needed for even color.

Use a slotted spoon or spider to remove fried pieces and transfer to a wire rack set over a baking sheet or paper towels to drain. Lightly sprinkle hot pieces with a pinch of salt immediately.

Continue until all seafood and vegetables are fried. Maintain oil temperature between batches (it will drop when you add food) — adjust heat to keep steady 350–360°F.

To serve in the traditional Marechiaro style, spoon a few tablespoons of the warm Locanda Capri sauce onto a large serving platter or individual plates, creating a shallow pool.

Arrange the fried calamari, prawns, zucchini and artichoke hearts atop the sauce. Sprinkle with the remaining 2 tablespoons chopped parsley and a squeeze of fresh lemon juice over the top. Serve immediately with lemon wedges on the side.

Optional: Pass extra sauce alongside for dipping.