Molini Pivetti > NIC chefs recipes > Calamarata with squid and courgettes

Calamarata with squid and courgettes

CALAMARATA WITH SQUID AND COURGETTES

INGREDIENTS

FOR THE DOUGH

800g ROSA Flour
200g SEMOLA DI GRANO DURO
600g water
Salt

FOR THE SAUCE

50g squid
50g courgettes
Two mint leaves
30g chickpeas
Two zucchini flowers
Garlic
Parsley
Decorative sprouts

 

PROCEDURE

FOR THE DOUGH

  • Knead together the flours with the salt and water starting by creating a circle. Continue to knead so that it is smooth and let it rest for 30 minutes and then create the typical shape of the calamarata.

FOR THE CECES

  • Soak the chickpeas for 24 hours, then cook them in cold water and, once cooked, blend them with a little water from the cooking process.

FOR THE COURGETTES

  • Cut the courgettes into rounds and with the help of a core cutter remove the internal seeds, giving the shape of a squid ring.

FOR THE SQUID

  • Clean it and cut it into rings.

FOR THE COURGETTE FLOWERS

  • Open them carefully and dry them in a dehydrator.

FOR THE DISH

  • Fry the garlic in a frying pan, add the squid and courgettes and brown them.
  • Then boil the pasta in water, drain it and stir-fry it adding mint and parsley for a fresh taste.
  • Serve by placing the chickpea cream on the bottom of the plate, the pasta, and finally decorate with the sprouts and pumpkin flower chips.

Nazionale Italiana Cuochi (NIC) - RECIPES

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