{"id":13912,"date":"2022-04-28T10:55:41","date_gmt":"2022-04-28T08:55:41","guid":{"rendered":"https:\/\/ligurealassio.it\/la-nostra-calamarata\/"},"modified":"2025-07-02T12:50:03","modified_gmt":"2025-07-02T10:50:03","slug":"our-calamarata","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/en\/our-calamarata\/","title":{"rendered":"OUR CALAMARATA"},"content":{"rendered":"\r\n<h2 class=\"wp-block-heading\" style=\"text-align: center;\">OUR CALAMARATA WITH FLYING SQUIDS, CRUNCHY BACON AND RED PEPPERS CREAM<\/h2>\r\n\r\n\r\n\r\n<p><strong>The passion for cooking<\/strong> comes in the moment where you understand that cooking does not simply mean \u201cmake something to eat\u201d. Cooking is an art that we have as an innate skill or it\u2019s something we gain with time, study and <strong>experience<\/strong>.<br \/>Our <a href=\"https:\/\/www.instagram.com\/vincenzo_chef81\/\">Chef Vincenzo Pisana<\/a>, who about cooking is a master, proposes you <strong>our calamarata <\/strong>with<strong> flying squids<\/strong>, crunchy <strong>bacon <\/strong>and a cream made by red <strong>peppers<\/strong>, a <strong>delicious recipe <\/strong>realized with genuine and simple ingredients that you can replicate at home.<br \/>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.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">INGREDIENTS PER 4 PERSONS:<\/h3>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>400 g pasta calamarata<\/li>\r\n<li>500 g flying squids<\/li>\r\n<li>500 g bacon<\/li>\r\n<li>2 red peppers<\/li>\r\n<li>1\/2 garlic clove<\/li>\r\n<li>50 g parsley<\/li>\r\n<li>1 white wine glass<\/li>\r\n<li>salt<\/li>\r\n<li>peppers<\/li>\r\n<li>oil<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">FLYING SQUIDS AND BACON PROCESS<\/h3>\r\n\r\n\r\n\r\n<p>Clean the flying squids and cut both squids and bacon in slices.<br \/>With an immersion blender, blend garlic and parsley adding some oil as needed.<br \/>At this point, brown <strong>squids<\/strong>, <strong>bacon <\/strong>and the chopped garlic and parsley on a non-stick pan for few minutes, deglazing with a glass of white wine.<br \/>When cooked, adjust with some salt and pepper as needed.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">PEPPERS CREAM PROCESS<\/h3>\r\n\r\n\r\n\r\n<p>Put the <strong>red peppers<\/strong> in a preheated oven 180\u00b0 on a baking tray with a baking sheet paper.<br \/>Cook them for 20 minutes on a side and on the other one for another 20 minutes.<br \/>When cooked, make them cool, remove the skin and blend them till you obtain a creamy coulis adding some oil as needed. <br \/>In the meantime you can cook the <strong>calamarata <\/strong>in salted and boiling water.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">OUR CALAMARATA COMPOSITION<\/h3>\r\n\r\n\r\n\r\n<p>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.<br \/>At this point, saut\u00e9 the whole thing for 5 minutes adding a ladle of our pasta\u2019s cooking water, then proceed with the plating. <br \/>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.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>Now your<strong> first course<\/strong> is ready to be tasted, of course with your loved ones, with your friends or simply with a good wine.<br \/>In this regard, our Ma\u00eetre Luigi Colella, suggest you as an accompaniment to this dish a Chardonnay Bramito del Cervo or an Arneis Prunotto.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>Enjoy the tasting!<br \/><a href=\"https:\/\/www.instagram.com\/vincenzo_chef81\/\">Chef Vincenzo Pisana<\/a><br \/><a href=\"https:\/\/ligurealassio.it\/mphb_room\/superior-room-2\/?lang=en\">Ligure Blue Restaurant<\/a><\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Our calamarata with flying squids, crunchy bacon and a peppers cream.<\/p>\n","protected":false},"author":2,"featured_media":23407,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1752,1746],"tags":[2400,2401,2407,2406,2403,2326,2410,2404,2405,2402,2372,2304,2409,2408],"class_list":["post-13912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drinks-and-more","category-magazine-en","tag-calamarata-en","tag-cooking","tag-first-course","tag-fish","tag-genuine-ingredients","tag-gourmet-cuisine","tag-gourmet-vacations","tag-ligure-blue-restaurant-en","tag-peppers","tag-pillow","tag-recipe","tag-restaurant-en","tag-squid","tag-tasty-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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