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Calamarata

Today I propose you a traditional Neapolitan first course, which is prepared with a particular type of pasta, called “calamarata”, that is shaped just like the squid rings.
 This type of pasta can be cooked in many different ways, but the traditional recipe requires it to be served with a squid sauce. The squid should be cut into rings obviously, to give the dish a pleasant look of many pasta and fish rings, all enriched by a good cherry tomatoes sauce. A combination of good-looking and great food.
 In today’s version I have also added small eledone and shrimps. Here’s the recipe:

Serves 4

 

Ingredients:

Calamarata pasta (squid rings shaped pasta) 400 g (14.10 oz)
Squid 400 g (14.10 oz)
Eledone (small octopus) 200 g  (7.05 oz)
Shrimps 200 g (7.05 oz)
Cherry tomatoes 200 g (7.05 oz)
1 cup of dry white wine
A clove of garlic
1/2 red pepper
A sprig of parsley
Olive oil to taste
Salt to taste

Gut the squid and eledone, then rinse them well under running water, rinse the shrimps as well. With the aid of a kitchen scissors, cut the squid pockets in 2 cm thick rings and cut the tentacles into small pieces, leave the eledone whole and cut the longer legs of the shrimps.
In a nonstick skillet with high sides, let brown the garlic in olive oil and then add the red pepper. A few seconds and add the squid, the eledone and the shrimps (photo 1). Let them briefly brown over high heat, then add the wine and let it evaporate. Now pour the tomatoes (photo 2) and cook over low flame for about 20 minutes (photo 3). (I suggest you taste the sauce before seasoning with salt, fish sauce usually does not require the addition of salt).

Meanwhile, put plenty of salt water on the stove, bring it to the boil and pour the pasta. Drain the pasta al dente and pour into the skillet with the fish, add the chopped parsley (photo 4), sauté for a few minutes and serve hot.
Bon appetit!