1 lb calamari
Oil
1/2 cup brandy
Juice of 2 lemons
1/2 cup white wine
sage
fresh parsley
rosemary
lemon wedges
Clean calamari, removing dot marked skin,and entrails. Cut across
in 1/2" wide rings. Remove heads and keep them whole, but remove
hard beaks from them.
Fry in abundant oil until light golden. It should take no longer
than 2 or 3 minutes, or squids will toughen up.
As they become ready, remove from pan and place over some paper
to drain.
Prepare sauce with all ingredients, except brandy.
Return calamari to the pan, place over medium fire, add brandy
and light up.
Pour sauce over calamari and turn them over with a spatula. Keep
on the fire just long enough to reheat.
Serve hot, with lemon wedges.