Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, calamarata al salmone. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Calamarata al salmone is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Calamarata al salmone is something that I’ve loved my whole life.

Calamarata - pasta con il sugo di calamari! Calamarata fredda al salmone con formaggio spalmabile e rucola, un insalata diversa dal solito semplice e veloce! Dovrete solo cuocere la pasta e. La Calamarata di Totani è un primo piatto a base di pesce della tradizione napoletana.

To begin with this recipe, we must first prepare a few components. You can cook calamarata al salmone using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Calamarata al salmone:

1. Make ready 400 g calamarata
2. Get 150 g fresh salmon
3. Take Tin plum tomatoes
4. Make ready Clove garlic
5. Get Olive oil
6. Get Peperoncino - dried chilli to taste - ootional
7. Take Plenty of fresh basil
8. Make ready to taste Salt

Visualizza i prezzi di merluzzo e spigola. A cottura scolatela, mettete un mestolo di acqua da parte. Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari. It originates from Naples (Napoli) in the South of Italy.

Steps to make Calamarata al salmone:

1. Bring a pot of salted water to the boil and cook pasta according to instructions. Cook garlic in olive oil for a few minutes to infuse the oil. Remove. Meanwhile chop the salmon. Now add the salmon to the oil.
2. Cook salmon for 2 mins then add the tomatoes, break them down with a spoon. Cook on medium heat for about 4-5 mins while pasta finishes cooking. Add lots of fresh basil. Drain pasta al dente and add to sauce. Mix well
3. Serve with a lovely glass of white wine 😀

Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari. It originates from Naples (Napoli) in the South of Italy. Calamaretti is the smaller variant of Calamarata. La calamarata con cozze e funghi porcini unisce i sapori di terra con quelli di mare: ecco come farla alla perfezione. CALAMARATA Un primo piatto di mare semplice e gustoso!

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