Calamarata is a traditional pasta dish from Campania, Italy, typically made with durum wheat semolina. Its shape, resembling a cross between mezzi paccheri and mezze maniche, makes it ideal for a variety of flavorful dishes, especially those featuring seafood. The name "calamarata" stems from the pasta's resemblance to calamari rings, making a calamari-based sauce a natural and popular pairing. This dish has gained immense popularity both in Italy and internationally.
The Classic Calamarata with Calamari: A Simple Yet Exquisite Recipe
The most well-known version of calamarata features a simple yet delicious calamari sauce. The recipe is straightforward, making it a favorite for both home cooks and chefs.
Ingredients:
- Calamarata pasta
- Fresh calamari
- Garlic
- Fresh chili pepper
- White wine
- Cherry tomatoes
- Tomato paste
- Fresh parsley
- Salt and pepper
Instructions:
- Begin by cleaning the calamari. Separate the head and tentacles, remove the innards, and peel off the outer skin. Wash thoroughly. If you're not comfortable cleaning the calamari yourself, ask your fishmonger for assistance.
- In a pan, sauté minced or whole garlic (according to your preference) with fresh chili pepper and the calamari.
- Cook for a few minutes, then deglaze with white wine.
- Add halved cherry tomatoes and tomato paste.
- Simmer for about ten minutes over low heat.
- Season with salt and pepper, and add fresh parsley.
- Toss the cooked calamarata pasta (cooked al dente) into the sauce.
Variations on a Theme: Exploring Calamarata Recipes
While the classic calamari version is a staple, numerous variations exist, offering a diverse range of flavors and culinary experiences.
Calamarata al Forno: A Baked Delight
One popular variation involves baking the calamarata in foil packets. After tossing the pasta with the sauce, divide it into portions and place them in foil packets. Bake in the oven at 180 degrees Celsius for about 10 minutes. This method enhances the flavors and creates a delightful presentation. The cartoccio serves to preserve the aromas that will escape from the wrapper, intoxicating the guests.
Calamarata with Swordfish: A Robust Seafood Option
For a richer flavor profile, try calamarata with swordfish sauce. Sauté the swordfish in a pan with garlic, oil, parsley, and cherry tomatoes, then deglaze with white wine. Toss with the cooked calamarata for a satisfying and flavorful dish.
Leggi anche: Cavolo Nero: Ricetta
Calamarata with Mixed Seafood: A Taste of the Sea
For a more complex seafood experience, consider calamarata with mixed seafood, using mussels, clams, and shrimp. Ensure the mussels and clams are thoroughly cleaned to remove any sand. Create a sauce with oil, garlic, parsley, salt, and pepper, and deglaze with white wine. Add the cooked pasta and toss everything together. Calamarata is perfect for enhancing the taste and flavor of fish.
Calamarata allo Scoglio: A Seafood Medley
If you're torn between calamari and mixed seafood, combine them in a calamarata allo scoglio. This recipe includes squid, calamari, shrimp, clams, mussels, cherry tomatoes, garlic, parsley, oil, salt, pepper, and white wine. Prepare the seafood as described above, creating a sauce with oil, salt, pepper, parsley, garlic, cherry tomatoes, and white wine. Toss with the cooked pasta and serve this seafood extravaganza.
The Essence of Calamarata: Ingredients and Preparation
The key to a delicious calamarata lies in the quality of the ingredients and the proper preparation techniques.
Pasta di Gragnano: The Ideal Choice
The traditional pasta for calamarata is made from Gragnano, a durum wheat semolina known for its quality. This type of pasta is ideal for cooking with seafood. Produced with the best Apulian wheat, the production process uses bronze dies, ensuring the pasta's porosity, a crucial characteristic for enhancing the flavors of the dish.
Preparing the Calamari: A Step-by-Step Guide
- Rinse the calamari under cold water.
- Separate the head from the body by gently pulling.
- Remove the skin with a small knife.
- Rinse again before cutting into thick rings (about 2 cm).
The Cooking Process: Mastering the Technique
- Sauté garlic and chili pepper in a pan.
- Add the calamari rings and sear them quickly over high heat. Deglaze with white wine and wait for the alcohol to evaporate completely.
- Add the cherry tomatoes, salt, and pepper. Reduce the heat and cook for about ten minutes.
- Sprinkle with chopped parsley at the end of cooking.
- Cook the calamarata pasta in boiling salted water until al dente.
- Reserve a ladle of cooking water and add it to the pan with the sauce.
- Drain the pasta and toss it in the pan with the sauce to finish cooking.
Serving and Preserving Calamarata
Calamarata is best enjoyed immediately to preserve its flavor, aroma, and texture. However, it can be stored in the refrigerator for a couple of days. If preparing the sauce in advance, it's best not to leave it too long before combining it with the pasta.
Leggi anche: Sapori dal Molise alla Puglia
Calamarata: A Culinary Gem of Naples
Calamarata is a classic dish from Neapolitan cuisine, simple to make yet rich in flavor. A popular first course, often enjoyed on Sundays, it's also quick and easy enough to prepare any time. The secret to perfect calamarata lies in using high-quality, bronze-drawn pasta that doesn't overcook, and finishing its cooking directly in the seafood sauce.
Modern Interpretations and Pairings
While traditional recipes remain popular, chefs continue to innovate with calamarata, creating modern interpretations and unique pairings. For example, Chef Antonino Cannavacciuolo, a famous Campanian chef, has his own take on the dish, but the classic versions are equally satisfying.
Suggested Pairings
To enhance the flavors of calamarata, consider these pairings:
- In a pan, heat olive oil over medium-low heat.
- Add coarsely chopped tentacles and thinly sliced fins.
- Meanwhile, cook the calamarata in boiling salted water.
- Clean the calamari under cold water.
- Wash, dry, and halve the cherry tomatoes.
- In a large pan, add olive oil with crushed garlic and chili pepper (optional).
- Add the calamari and sauté for a couple of minutes, then deglaze with white wine.
- Add the cherry tomatoes, salt, and cook covered over low heat for about 15 minutes.
- Drain the pasta a few minutes before it's fully cooked and finish cooking it in the sauce, adding a few tablespoons of cooking water.
Leggi anche: I Miti sulla Pasta Serale
tags: #pasta #calamarata #ricette