ENG
 
ITA
 
DEU
 
FRE
 
 
 
 

 

 
TASTE THE RECIPE

Calamari alla cacciatora

 
TIME

15 minutes
DIFFICULTY
Chef
easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

(for 4 people)

4 Calamari - 4
Pitted Taggiasca Olives - 12
Rosemary- 1 sprig
Garlic - 1 clove
White wine - ½ glass
Baby cherry tomatoes - 10/12
Salt – to taste
Pepper –to taste
Compagnia Black Olive cream - 1 jar
Fresh chilli – to taste
Extra virgin olive oil – to taste

PROCEDURE

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.



DISH PREPARATION

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.


TASTE WITH
Greco di Tufo DOCG
 

 

 
This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE