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Calamarata orientale of Gragnano PGI

500 gr
Pastificio dei Campi
Campania
£13.92
Ingredients: durum wheat semolina, water. Allergens: wheat Best Before: 3/12/2018

Availability: In stock

£6.96

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Curiosity

Details

The durum wheat used is of Italian origin which originates in Puglia (in particular the Apennine Dauno) and to a lesser extent from Campania, Molise and Basilicata. The variety of wheat used is historically linked to these areas; example of some varieties used are: Saracolla, Simeto and Grecale.

Producer

Pastificio dei Campi

Pastificio dei Campi was established in 2007 thanks to the initiative and search for innovation of the young members of the historical Pastificio Di Martino, founded in 1912 in Gragnano. The new pasta company of Gragnano is the result of their shared ideas and values upon which the desire to produce an exceptionally high quality pasta expresses both its tradition and territory, while simultaneously keeping in line with the current times. The present company, located in a magic place for pasta production, produces 3000 kilos of pasta daily. The limited edition variety of pasta is created for gourmet customers as a symbol of the Italian culinary art.

Tips of Use

    Calamarata alla palamita

La palamita che viene anche chiamato tonnetto senza grassi, dalla carne molto gustosa e compatta e con poche spine. Il sapore assomiglia a quello dello sgombro ed è adatto a diverse preparazioni molto gustose. 

Ingredienti

Per 4 persone

  • 350 grammi calamarata dei Campi
  • 200 grammi palamita
  • 500 grammi pomodorini Pachino
  • 40 grammi olive nere snocciolate
  • 30 grammi capperi
  • 0.5 bicchiere(i) vino bianco secco
  • 1 spicchi(o) aglio
  • 1 ciuffetto prezzemolo
  • 2 cucchiaio(i) olio extra vergine di oliva
  • 1 pizzico(chi) sale e pepe

 

Preparazione

Sbollentate i pomodorini e spellateli. Sfilettate la palamita e tagliatela a dadini di circa un centimetro. In una grande capiente fate soffriggere l’aglio, le olive e i capperi.
Aggiungete la palamita, fatela rosolare e sfumate il tutto con il vino. Aggiungete a questo punto i pomodorini pelati e tagliati a metà.
Cuocete per 20-25 minuti a fuoco moderato. Salate e pepate. Cuocete in abbondante acqua salata la calamarata e scolatela al dente.
Versatela nella padella con il condimento, fatela insaporire e servite con un po’ di prezzemolo tritato.

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