FRIED CALAMARI USING CORNMEAL

MIX EQUAL PARTS CORNMEAL TO FLOUR
DREDGE CALAMARI AND SHAKE OFF EXCESS.
HEAT HEAVY STAINLESS STEEL SAUTE PAN WITH
A LITTLE OLIVE OIL. PLACE CALAMARI IN PAN
AND LET BROWN ON ONE SIDE UNTIL GOLDEN BROWN.
( YOUR HEAT SHOULD BE A MED HIGH)DO NOT STIR CALAMARI
ADD A COUPLE OF SPLASHES OF WHITE WINE
A HAND FUL OF CHERRY TOMATOES SLICED IN HALF
A COUPLE OF CLOVES OF CHOPPED GARLIC
A HANDFUL OF SLICED HOT FINGER PEPPERS
IF YOU HAVE PESTO ADD A COUPLE OF TABLESPOONS.
NOW START TOSSING ALL TOGETHER. SQUEEZE A LEMON
INTO THIS THIS IS THE MOST DELICIOUS CALAMARI
SERVE WITH SOME CRUSTY BREAD.