Home/Recipes/Strong/CALAMARATA WITH SWORDFISH AND PROVOLONE VALPADANA PDO STRONG

CALAMARATA WITH SWORDFISH AND PROVOLONE VALPADANA PDO STRONG

A culinary incantation fit for all moments: behold the calamarata with swordfish, adorned with a lavish sprinkle of fiery Provolone Valpadana PDO

DURATION
40 MIN.
DIFFICULTY
MEDIUM
DOSES FOR:
4 PEOPLE
SEASONALITY
SUMMER

INGREDIENTS

  • 400 g calamarata
  • 350 g swordfish
  • 300 g yellow dates
  • 100 g black olives
  • 10 g capers
  • 1 clove of garlic
  • 100 g strong Provolone Valpadana cheese PDO
  • ½ glass of white wine
  • salt to taste
  • pepper to taste
  • extra virgin olive oil to taste

PREPARATION

Cut the swordfish into cubes of about 2 cm, salt and pepper lightly. Heat the oil in a frying pan with the clove of garlic and let it brown without burning. Remove the garlic and drop the swordfish into the hot oil. After a few minutes, deglaze with the white wine and leave on a high flame for 2/3 minutes. Cut the cherry tomatoes in half, the olives into rounds and the capers roughly. Put everything into the pan with the swordfish and turn off the flame. Cook the calamarata in plenty of salted water, drain it and pour it into the pan with the swordfish. Add, if necessary, half a glass of cooking water from the pasta to mix everything together.

Serve and grate the strong Provolone Valpadana PDO on top.

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