Clean the calamari, cut into rings (not too thin). Brown them in a pan with a drizzle of extra virgin olive oil , the crushed and skinned clove of garlic, crushed chilli and the sprig of rosemary.
Add the calamari rings and cook over a high heat. Soften with the white wine.
Add the halved baby tomatoes and the pitted taggiasca olives. Add pepper and salt. Cook for 10 minutes.
Serve the dish hot adding a drizzle of raw extra virgin olive oil and a teaspoon of Compagnia black olive cream.
TIP: add a handful of pinenuts to the dish for a crunchier consistency.
Greco di Tufo DOCG