There are some pasta shapes that evoke some regions or places, so you cannot think of calamarata or scialatielli without also thinking of Naples.
For those who have doubts, let's say straight away that calamarata indicates both a pasta shape and a recipe, and the two things initially created a bit of confusion. The calamarata takes this name because it recalls the rings of fried calamari that children, and not only, like so much.
And if the original Neapolitan recipe included cherry tomatoes and calamari, calamarata has become the typical pasta used with fish-based sauces. Today I want to present my version of a dish with prawns flavored with Sicilian broccoli.
Calamarata recipe with Sicilian broccoli, prawns and buffalo ricotta
We start by dividing the Sicilian broccoli into florets, wash them and cook them in boiling salted water. Don't overcook them but leave them crunchy to have the contrast in your mouth.
We take the prawns and remove the heads and sauté them in a pan with oil and a little garlic. Then we crush them to extract the juices and set the liquid aside. At this point we remove the shell of the prawns and cut them into 2 or 3 pieces which are seared in the pan with the bottom of the prawn heads we had prepared, finally we add some of the same wine that we will drink at the table.
Add the broccoli to the prawns and season with salt and pepper. We cook the pasta which we drain al dente because we will finish cooking it in the sauce using the cooking water. Once cooked, add the buffalo ricotta and stir.
In the glass, a prosecco by Luca Ricci in the brut version which goes well with seafood and non-seafood dishes.
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