Ingredients for 4 people
400 g Calamarata
700 g fresh squid
300 g date tomatoes
1 spoonful tomato concentrate
½ glass white wine
1 clove of garlic
fresh chili pepper to taste
fresh parsley to taste
extra virgin olive oil
salt to taste
pepper to taste
Procedure
Clean squids and cut them into rings of size similar to the pasta’s. Brown squids with a little oil, unpeeled garlic, chili pepper, salt and pepper. Blend with wine and once evaporated add the concentrate and date tomatoes cut in half.
Cook at low heat for about ten minutes. Cook Calamarata and sauté with squid sauce, adding plenty of chopped fresh parsley and serve.
Chef Alessandro Tamburini surgital.
