0 0
Calamarata Recipe

Share it on your social network:

Or you can just copy and share this url
28 December 2019

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Calamarata Recipe

Cuisine:
  • 1 h 10 min
  • Medium

Directions

Share

 You are wondering if they have something in common with paccheri? Well you are not out of the way! In fact, the Neapolitan calamarata is known by the name of paccheri means. In addition to being a pasta format, it is also a condiment whose protagonist, needless to say, is the squid. Cut into large rings it is practically the same as the pasta shape. Thanks to our very original way to serve the calamarata it could easily represent a dish of great occasions, parties or to surprise guests. In fact, the foil is used to preserve the scents that will come out of the envelope intoxicating the guests. Prepare the delicious calamarata with us: and enjoy your meal!

Calamarata Recipe

Calamarata Recipe

Yield: 4
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Do you recognize this particular pasta shape? It is the calamarata, a pasta format very common in Campania cuisine and that lends itself well for fast and tasty condiments such as swordfish ragout .

Ingredients

  • Calamarata 400 g
  • Garlic 1 clove
  • Chopped parsley 2 tbsp
  • Black pepper to taste
  • Triple tomato paste 25 g
  • Extra virgin olive oil to taste
  • Squid 600 g
  • Fresh chili 1
  • Salt to taste
  • Cherry tomatoes 400 g
  • White wine 60 g

Instructions

    1. To prepare the calamarata, start with the garlic, peel it and crush it with the palm of your hand 
    2. Then clean the chilli pepper, remove the seeds
    3. and finely chop
    4. Then wash the cherry tomatoes, dry them and divide them into 4 parts
    5. At this point, take care of the cleaning of the squid . They must first be rinsed under running water
    6.  then remove the internal part by pulling on the head. From the latter remove the white part with the cartilage; instead from the head remove the eyes and squeeze the beak placed in the center
    7.  Remove the skin using a paring knife
    8. and to finish, rinse again, before cutting into large rings about 2 cm
    9. Get married in the kitchen; boil in a pan plenty of water to salt to boil and then cook the pasta. Then put a saucepan on the fire. Heat the oil together with the whole peeled garlic clove and the chopped red pepper 
    10. As soon as the bottom is hot, raise the temperature and blanch the squid rings 10 . When they are sealed, pour in the white wine and wait until the alcohol has completely evaporated
    11. Then remove the garlic, add the cherry tomatoes and tomato paste 
    12. Dilute the latter, season with salt
    13.  and then lower the heat, let it cook for about ten minutes; at the end of cooking sprinkle with chopped parsley
    14. In the meantime, cook the pasta until half cooked
    15. As soon as the pasta is cooked, take a ladle of cooking water and pour it into pan
    16. then drain the calamarata and dip it in pan 
    17. Mix a few moments and add water as needed so that the mixture is liquid but not loose 
    18. On another sheet of aluminum put another sheet but of parchment paper
    19. place a couple of ladles of pasta
    20. in the middle and close the parchment paper 
    21. with candy.
    22. and then the aluminum
    23. Place the foil on a dripping pan
    24.  and bake in a static oven, already hot at 200 °, for about 10 minutes. Your calamarata is ready, you just have to serve it 

Notes

STORAGE

It is preferable to consume the calamarata immediately otherwise the flavor, the perfume and also the consistency will tend to be wasted. However, it is possible to keep it for a few days in the refrigerator.If you prefer you can prepare the seasoning in advance, as mentioned above, it would be advisable not to leave the seasoning ready for too long without using it with pasta.Freezing is not recommended.

ADVICE

To make the calamarata more tasty you can use tomato sauce which will make the bottom even creamier! With the double foil you will have a still very liquid dressing, since aluminum will avoid evaporating liquids during cooking in the oven!

Nutrition Information:

Amount Per Serving: Calories: 526

RecipesOfChef

Hi, my name is Brianna owner of the RecipesOfChef. I will be regularly sharing my healthy food guides with you. If you have any questions, suggestions or just want to say hello, feel free to contact me from contact page.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Special spare ribs
previous
Special spare ribs
next
Spaghetti with clams
Special spare ribs
previous
Special spare ribs
next
Spaghetti with clams

Add Your Comment

Skip to Recipe