Paccheri with prawn sauce
First Course
Ingredients for two people - Abstract
2 calamari
60 ml of Colatura di Gambero Rosso® from Mazara del Vallo
500 g of cherry tomatoes
extra virgin olive oil
basil
1 glass of white wine
320 g of Paccheri
salt to taste
2 cloves of garlic
oregano to taste
2 calamari
60 ml of Colatura di Gambero Rosso® from Mazara del Vallo
500 g of cherry tomatoes
extra virgin olive oil
basil
1 glass of white wine
320 g of Paccheri
salt to taste
2 cloves of garlic
oregano to taste
Wash the cherry tomatoes carefully and cut them in half. Place them on a baking tray lined with baking paper, with the cut side facing up, then season them with salt and pepper.
Add oregano and a clove of poached garlic. Sprinkle with sugar and add oil all over the pan.
Cook in a static oven preheated to 140°. When they are well wilted, take them out of the oven.
Continue preparing the squid: wash and clean the squid, cut them then separate the tentacles from the rest of the squid and obtain rings. Crush a clove of garlic in a pan where you have poured a drizzle of oil and leave to flavor for a few minutes over a low heat.
Add the squid rings together with the tentacles and cook on high heat for just 1 minute, so that the squid meat does not harden too much.
Pour in the white wine and let it evaporate for a couple of minutes, add the chopped basil and turn off the heat. Meanwhile, dip the paccheri in boiling salted water and then drain them halfway through cooking by pouring them directly into the pan.
Once cooked, add the Colatura di Gambero Rosso® from Mazara del Vallo and mix, plate everything, adding the confit cherry tomatoes.
Add oregano and a clove of poached garlic. Sprinkle with sugar and add oil all over the pan.
Cook in a static oven preheated to 140°. When they are well wilted, take them out of the oven.
Continue preparing the squid: wash and clean the squid, cut them then separate the tentacles from the rest of the squid and obtain rings. Crush a clove of garlic in a pan where you have poured a drizzle of oil and leave to flavor for a few minutes over a low heat.
Add the squid rings together with the tentacles and cook on high heat for just 1 minute, so that the squid meat does not harden too much.
Pour in the white wine and let it evaporate for a couple of minutes, add the chopped basil and turn off the heat. Meanwhile, dip the paccheri in boiling salted water and then drain them halfway through cooking by pouring them directly into the pan.
Once cooked, add the Colatura di Gambero Rosso® from Mazara del Vallo and mix, plate everything, adding the confit cherry tomatoes.
