Calamarata Verrigni

HK$40 HK$115 HK$230

Price per Pack 500g

A classic among the bronze-casts: calamaro. An ideal embrace for hearty dense-granulometry sauces: what about a generous meat ragout...? Whimsy and versatile, this silky ring is also well apt to be oven-baked, cookedau gratin, or as a stuffed pasta to be filled at dish up. Unleash creativity!

More about ANTICO PASTIFICIO ROSETANO S.R.L.

CALAMARATA ALLA NORMA

Put the garlic to fry in a pan with a good sprinkled of extra virgin olive oil. Add the tomato sauce, a pinch of salt and sugar, and half glass of water. Cut the mozzarella into cubes, add to the pan and cook over low heat with the pan covered. At the end of cooking, add salt and add a pinch of red chilly and basil. In the meantime you put to cook the pasta, type calamarata Verrigni. When it is al dente, add to the sauce and let it rest for a few minutes. Serve it hot.

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