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Practical Way to Serving Yummy Calamarata

Wishing to dine Calamarata a best restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with useful ways on preparing a Calamarata like a famous chef made.

Calamarata

We hope you got benefit from reading it, now let's go back to calamarata recipe. You can have calamarata using 10 ingredients and 7 steps. Here is how you achieve that.

To cook an extraordinary Calamarata, here are the components required:

  1. Prepare 400 g of Calamarata.
  2. Take 600 g of Squid.
  3. Take 400 g of Cherry tomatoes.
  4. Use 60 g of White wine.
  5. Take 1 clove of garlic.
  6. You need 1 of Fresh chilli.
  7. Take 2 tbsp of Parsley to chop.
  8. Provide to taste of Salt.
  9. Use to taste of Black pepper.
  10. Use as needed of Extra virgin olive oil.

After preparing the components, next you are ready to cook your appetizing Calamarata by following the guidances below:

  1. To prepare the calamarata, start with the garlic, peel it and mash it with the palm of your hand.Then clean the chilli, remove the seeds and finely chop..
  2. Then wash the tomatoes, dry them and divide them into 4 parts. At this point, take care of cleaning the squid. They must first be rinsed under running water, then remove the inner part by pulling the garment. From the latter, remove the white part with the cartilage; from the head instead remove the eyes and squeeze the beak placed in the center..
  3. Remove the skin using a paring knife and finally rinse again, before cutting into rings about 2 cm thick. Boil plenty of water in a pan add salt 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 chilli..
  4. As soon as the bottom is hot, raise the temperature and blanch the squid rings. When they are sealed, add the white wine and wait for the alcohol to completely evaporate. Then remove the garlic, add the cherry tomatoes..
  5. Dissolve the latter, season with salt and then lower the heat, let it cook for about ten minutes; when cooked, sprinkle with chopped parsley. Meanwhile, cook the pasta until half cooked.
  6. As soon as the pasta is cooked, take a ladle of cooking water and pour it into the pan then drain the calamarata and dip it into the pan. Mix a few moments and add water as needed so that the mixture is liquid but not loose..
  7. On an aluminum foil put another sheet of parchment paper, place a couple of spoon of calamarata in the middle and close the parchment paper as a candy first and then the aluminum. Arrange the packets on a dripping pan and cook in a static oven, already hot at 200 °, for about 10 minutes. Your calamarata is ready, you just have to serve it!.

Along with Paccheri, this kind of pasta is for real pasta lovers! The thickness of Calamarata and Paccheri is particularly important, and in every bite the pasta taste and texture is more persistent and lasting confronting of the majority of pasta shapes. Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari. It originates from Naples (Napoli) in the South of Italy. Calamaretti is the smaller variant of Calamarata.

Recipe : Calamarata

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Simple tips to make Calamarata

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