original recipe of typical Neapolitan pasta

Calamarata with squid is a fun first course, whose name and appearance play with the similarity between pasta and shellfish.

As you can guess, the name of the calamarata pasta is due precisely to its similarity with the rings Of squid. Naturally it is a pasta format that lends itself to various preparations, but the one with squid is the traditional Neapolitan recipe and plays on the pleasant confusion between the ingredients.

Basically, when we talk about this recipe we are talking about a sauce made with squid, cherry tomatoes, garlic, parsley and oil. If you can’t find the calamarata you can use another shape of pasta, like the means paccheri oh paccheri normal. What do you say, shall we dive headlong into this delicious recipe?

Calamarata
Calamarata

How to make calamarata: original recipe

  1. Wash and clean the squid by passing them under tap water. We need to get rid of the head, there part dura interna and the innards, leaving the inner bag whole. Then cut the fish into rings of about 2 centimeters. Keep the heads split in half.
  2. Boil a pot full of water for the pasta.
  3. While it warms up, in a frying pan do gild the garlic with the oil, then add the slices of squid. Cook over high heat for five minutes, browning them well.
  4. Deglaze with the wine, add the washed and quartered cherry tomatoes, salt and pepper and lower il fire. Cover the pot with the lid and let it cook for 15 minutes.
  5. Wash and chop the parsley, then when cooked, add it to the squid.
  6. Bring the water to a boil, adding salt when it starts to boil. Add the calamarata (il tempo Of baking depends on the type of pasta). Quickly drain it when cooked and, still a little wet, put it in the pan with the sauce.
  7. Sauté it over high heat for less than a minute, then serve on plates with a drizzle of raw oil. The dish is ready, enjoy your meal!

The calamarata video recipe:

If you liked our calamarata, try the other summer recipes too.

storage

The ideal would be to consume the calamarata immediately, in order to be able to enjoy it to the fullest. Alternatively, you can store it in the refrigerator, in an airtight container, for a couple of days at most

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