OUR CALAMARATA

OUR CALAMARATA WITH FLYING SQUIDS, CRUNCHY BACON AND RED PEPPERS CREAM

The passion for cooking comes in the moment where you understand that cooking does not simply mean “make something to eat”. Cooking is an art that we have as an innate skill or it’s something we gain with time, study and experience.
Our Chef Vincenzo Pisana, who about cooking is a master, proposes you our calamarata with flying squids, crunchy bacon and a cream made by red peppers, a delicious recipe realized with genuine and simple ingredients that you can replicate at home.
The beauty and curiosity of this dish lies in the pasta shape, durum-wheat-ring-shape pasta which resemble squids shape and which perfectly combines with the ingredients.

INGREDIENTS PER 4 PERSONS:

• 400 g pasta calamarata
• 500 g flying squids
• 500 g bacon
• 2 red peppers
• 1/2 garlic clove
• 50 g parsley
• 1 white wine glass
• salt
• peppers
• oil

FLYING SQUIDS AND BACON PROCESS

Clean the flying squids and cut both squids and bacon in slices.
With an immersion blender, blend garlic and parsley adding some oil as needed.
At this point, brown squids, bacon and the chopped garlic and parsley on a non-stick pan for few minutes, deglazing with a glass of white wine.
When cooked, adjust with some salt and pepper as needed.

PEPPERS CREAM PROCESS

Put the red peppers in a preheated oven 180° on a baking tray with a baking sheet paper.
Cook them for 20 minutes on a side and on the other one for another 20 minutes.
When cooked, make them cool, remove the skin and blend them till you obtain a creamy coulis adding some oil as needed.
In the meantime you can cook the calamarata in salted and boiling water.

OUR CALAMARATA COMPOSITION

Once cooked your calamarata as you prefer (our Chef suggests to cook this kind of pasta for 15 minutes), you can drain it and add it to the seasoning made by squids and bacon on a non-stick pan.
At this point, sauté the whole thing for 5 minutes adding a ladle of our pasta’s cooking water, then proceed with the plating.
At will, the peppers cream can be the basis of your dish or you can pour it on the calamarata with the help of a spoon.

Now your first course is ready to be tasted, of course with your loved ones, with your friends or simply with a good wine.
In this regard, our Maître Luigi Colella, suggest you as an accompaniment to this dish a Chardonnay Bramito del Cervo or an Arneis Prunotto.

Enjoy the tasting!
Chef Vincenzo Pisana
Ligure Blue Restaurant