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How to prepare calamarata: recipes with Rustichella d’Abruzzo

What else Italian a good pasta dish cooked with passion? These are not just clichés: the incredible variety of formats and recipes that accompany them is unparalleled in drawing a faithful portrait of our country. The link with tradition and the concern for the quality of raw materials, but also the curiosity to discover new flavors are fundamental ingredients of our way of life, in which everyone can identify. After all, Italian cinema also tells about it – just think of unforgettable scenes like those of Totò or the spaghetti of Troisi – fueling even more the cult of our emblematic dish. For many, regional specialties and family recipes are closely linked to happy memories and anecdotes that are passed down from generation to generation. As happens in the Peduzzi family, which for almost a century has carried on the artisan tradition appreciated all over the world with the brand Rustichella from Abruzzo. The best durum wheat semolina selected and processed with the precious bronze moulds, which roughen the pasta to the point of capturing any type of condiment, are the secret of a product with a thousand faces, but recognizable at first taste.

Between artisanal and industrial pasta there is an abyss that is felt entirely in the mouth

Over the years, in classic formats (spaghetti, linguine, penne…) processed according to the old recipe of Gaetano Sergiacomo, grandfather of the current owners, the offer has expanded with the innovative 90 Rapida, paccherini Fruit. Currently, the product range includes different lines and formats: durum wheat semolina pasta, organic pasta (Triticum), Primograno, Zerotre for children, gluten-free, egg pasta and flavored pasta. And then sauces and condiments, sweet and savory specialties from the Italian tradition and from the territory, extra virgin olive oil Abruzzo DOP. At the base there is always the selection of raw materials, the long drying that gives a particular flavor to the pasta and the cooking tests after production: all this allows Abruzzo pasta to be appreciated all over the world.

The brand’s invitation is often to taste the pasta even with just a drizzle of extra virgin olive oil. To celebrate a special format like the calamarata, starring with Elle on a special night at the Venice Film Festival, here are two special ideas to try.

Chef Massimiliano Cappucci’s original recipes for preparing calamarata

Courtesy picture

Calamarata with clams

Ingredients for 4 persons :

1 kg of clams;

500 gr of squid;

100 ml of white wine;

extra virgin olive oil;

1 sprig of parsley;

dried black garlic to taste;

salt;

chilli to taste

Method:

In a saucepan put the clams with garlic and oil, simmer halfway through cooking with the white wine. Once the wine has lost its alcoholic part and the veraci have opened up, immediately remove from the heat and peel.

Keep aside the water released by the Veracians and put it in the mixer with parsley and peeled veraci (leave a few shells aside), then mix everything and sift.

Cook it Pasta then sauté with the veraci and the previously mixed sauce. Serve with a grind of red pepper and dried black garlic.


calamarata with tuna tartare

Courtesy picture

Calamarata with tuna tartare on orange datterini tomato sauce and basil mayonnaise

Ingredients for 4 persons :

500 g Calamarata

For the basil mayonnaise

1 egg;

lemon juice;

salt;

1 teaspoon of mustard;

1 teaspoon of white wine vinegar;

100 ml of sunflower oil;

7 basil leaves.

Method:

In the blender glass, add the egg, lemon juice, vinegar, salt, basil leaves and mustard. With the immersion blender, work everything while adding the oil slowly for about 2 minutes.

For the tuna tartare marinated in fennel

500 g of red tuna;

1 orange;

wild fennel;

Salt to taste;

10 ml of lemon juice;

extra virgin olive oil.

Method:

cut it tuna into small cubes, remove the ribs and place in a bowl, adding a drizzle of extra virgin olive oil, salt, a sprig of chopped wild fennel and the zest of an orange. Marinate for a few minutes. Stir in the lemon juice and a pinch of salt.

For the blanched and mixed orange datterini tomato sauce

500 gr of yellow datterini tomatoes;

1 clove of garlic;

1 tablespoon of extra virgin olive oil;

1/2 teaspoon of sugar;

salt.

Method:

Cut in half i yellow cherry tomatoes and keep them aside. In a saucepan, heat a tablespoon of extra virgin olive oil with a clove of garlic. When the oil begins to sizzle, remove the garlic and add the cherry tomatoes to the pan. Stir with a wooden spoon and cover with a lid, leaving to cook over low heat for a few minutes. Add a pinch of salt and sugar while continuing to mix.

Use a hand blender reduce the cherry tomatoes to a sauce, then cook again until the desired consistency is obtained.

Meanwhile, boil the pasta, drain it al dente then pass it through theplating. Start with the cherry tomato sauce at the bottom of the plate, arrange the calamarata and garnish with the tuna tartare. With a piping bag filled with basil mayonnaise. Decorate with a few sprigs of fennel.

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