{"id":13913,"date":"2022-04-28T10:55:41","date_gmt":"2022-04-28T08:55:41","guid":{"rendered":"https:\/\/ligurealassio.it\/la-nostra-calamarata\/"},"modified":"2025-07-22T14:24:18","modified_gmt":"2025-07-22T12:24:18","slug":"la-nostra-calamarata","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/fr\/la-nostra-calamarata\/","title":{"rendered":"NOTRE CALAMARATA"},"content":{"rendered":"\r\n<h2 class=\"wp-block-heading\" style=\"text-align: center;\">NOTRE CALAMARATA <br \/>AVEC CALAMARS, LARD CROUSTILLANT ET CR\u00c8ME DE POIVRONS<\/h2>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n<p>La <strong>passion pour la cuisine<\/strong> vient du moment o\u00f9 l&rsquo;on comprend que cuisiner ne signifie pas simplement \u00ab\u00a0pr\u00e9parer de manger\u00a0\u00bb. La cuisine est un art inn\u00e9 ou qui s&rsquo;acquiert avec le temps, l&rsquo;\u00e9tude et l&rsquo;<strong>exp\u00e9rience<\/strong>. <br \/>Notre <a href=\"https:\/\/www.instagram.com\/vincenzo_chef81\/\">Chef Vincenzo Pisana<\/a>, qui sait cuisiner, vous propose <strong>notre calamarata<\/strong> avec <strong>calamars<\/strong>, <strong>lard <\/strong>croustillant et cr\u00e8me de <strong>poivrons<\/strong>, une <strong>recette d\u00e9licieuse <\/strong>\u00e0 base d&rsquo;ingr\u00e9dients simples et authentiques et r\u00e9alisable chez vous.<br \/>La beaut\u00e9 et la curiosit\u00e9 de ce plat est la forme des p\u00e2tes, des anneaux de bl\u00e9 dur qui ressemblent \u00e0 des calamars et qui se lient parfaitement aux autres ingr\u00e9dients.<\/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\">INGR\u00c9DIENTS POUR 4 PERSONNES:<\/h3>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>400 g de p\u00e2tes calamarata<\/li>\r\n<li>500 g de calamars<\/li>\r\n<li>500 g de lard<\/li>\r\n<li>2 poivrons rouges<\/li>\r\n<li>1\/2 gousse d&rsquo;ail<\/li>\r\n<li>50 g de persil<\/li>\r\n<li>1 verre de vin blanc<\/li>\r\n<li>sel \u00e0 votre\u00a0go\u00fbt<\/li>\r\n<li>poivre \u00e0 votre\u00a0go\u00fbt<\/li>\r\n<li>huile \u00e0 votre\u00a0go\u00fbt<\/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\">PROC\u00c9DURE POUR LES CALAMARS ET LE LARD<\/h3>\r\n\r\n\r\n\r\n<p>Nettoyez les calmars et coupez les calmars et le lard en lani\u00e8res.<br \/>\u00c0 l&rsquo;aide d&rsquo;un m\u00e9langeur \u00e0 immersion, m\u00e9langez l&rsquo;ail et le persil en ajoutant de l&rsquo;huile au besoin.<br \/>A ce stade, faites dorer les <strong>calamars<\/strong>, le persil hach\u00e9 et le <strong>lard <\/strong>quelques minutes dans une po\u00eale anti-adh\u00e9sive en m\u00e9langeant le tout avec un verre de vin blanc.<br \/>Une fois cuit, ajoutez sel et poivre au go\u00fbt.<\/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\">PROC\u00c9DURE POUR LA CR\u00c8ME DE POIVRONS<\/h3>\r\n\r\n\r\n\r\n<p>Mettez les <strong>poivrons rouges<\/strong> dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 sur une plaque de cuisson avec du papier sulfuris\u00e9. Faites-les cuire 20 minutes d&rsquo;un c\u00f4t\u00e9 et encore 20 minutes de l&rsquo;autre.<br \/>Une fois cuits, laissez-les refroidir, retirez leur peau et mixez-les jusqu&rsquo;\u00e0 obtenir un coulis cr\u00e9meux en ajoutant juste assez d&rsquo;huile.<br \/>En attendant, vous pouvez faire cuire la <strong>calamarata <\/strong>dans de l&rsquo;eau bouillante sal\u00e9e.<\/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\">COMPOSITION DE NOTRE CALAMARATA<\/h3>\r\n\r\n\r\n\r\n<p>Une fois que vous avez atteint la cuisson pr\u00e9f\u00e9r\u00e9e de la calaramata (notre Chef recommande environ 15 minutes), vous pouvez l&rsquo;\u00e9goutter et l&rsquo;ajouter \u00e0 la sauce de calamars et de lard dans la po\u00eale antiadh\u00e9sive.<br \/>A ce stade, faites sauter le tout pendant 5 minutes en ajoutant une louche d&rsquo;eau de cuisson des p\u00e2tes, puis continuez avec la composition du plat.<br \/>A volont\u00e9, la cr\u00e8me de poivrons peut constituer la base de votre plat ou vous pouvez la verser sur la calamarata \u00e0 l&rsquo;aide d&rsquo;une cuill\u00e8re.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>Votre <strong>entr\u00e9e <\/strong>est maintenant pr\u00eate \u00e0 \u00eatre d\u00e9gust\u00e9e, naturellement avec les personnes que vous aimez, avec vos amis ou simplement en compagnie d&rsquo;un excellent vin.<br \/>\u00c0 cet \u00e9gard, notre Ma\u00eetre Luigi Colella recommande le Chardonnay Bramito del Cervo ou l&rsquo;Arneis Prunotto comme accord avec ce plat.<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>Bonne d\u00e9gustation<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=fr\">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>Notre calamarata avec calamars, lard croustillant et cr\u00e8me de poivrons<\/p>\n","protected":false},"author":2,"featured_media":23408,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1740,1745],"tags":[2155,2164,2021,2081,2158,2157,2161,2160,2162,2127,2163,2059,2159,2165],"class_list":["post-13913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-et-environs","category-magazine-fr","tag-calamarata-fr","tag-calmar","tag-cuisine","tag-cuisine-gastronomique","tag-ingredients-authentiques","tag-oreiller","tag-poisson","tag-poivrons","tag-premier-cours","tag-recette","tag-recette-savoureuse","tag-restaurant-fr","tag-restaurant-ligure-blue","tag-vacances-gourmandes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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