The risotto-style calamarata is a tasty and rich main course. The peculiarity of this recipe is the cooking method, as it is cooked like a risotto. So you start with a sauté of onion and eggplant, then add the raw pasta and lightly toast it, just like rice, and then cook it by adding fish broth and sauce. This way, the pasta absorbs all the flavor of the seasoning and remains beautifully creamy. The choice is fundamental, in fact, I opted for the calamarata from the company La Dispensa Della Casalinga, which holds its cooking. It’s an artisanal pasta, made from high-quality Italian wheat.
Everything is seasoned with the very tasty Graham’s Sauce also from La Dispensa Della Casalinga, made with the finest tomatoes and the most precious fish from Ferdinandea Island, called Banco di Graham. Produced with natural ingredients and without preservatives.
Let’s see the procedure, and in the meantime, I also recommend
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Calamarata with Graham’s Sauce
- 14 oz calamarata
- 1 package Graham's Sauce
- 1 eggplant
- 1/2 onion
- 1 cup fish broth
- to taste extra virgin olive oil
- to taste salt
- to taste Taggiasca olives
Tools
- 1 Chopper
- 1 Frying Pan
- 1 Wooden Spoon
Steps
To prepare the delicious calamarata with Graham’s sauce, we start by chopping, with the fantastic Kenwood Chopper, the onion and the eggplant after peeling it.
Then, add some oil to a non-stick frying pan, heat it, and add the chopped mixture. Slightly brown it and then add the pasta, toasting it for a minute by turning it over once with a wooden spoon. Then add the cup of fish broth and let it evaporate.
Subsequently, pour in the Graham’s Sauce and Taggiasca olives. At this point, mix well, keep the heat low, cover, and let it cook for about 10-15 minutes, keeping an eye on the cooking and stirring everything.
When cooked, add a drizzle of extra virgin olive oil, and serve… enjoy your meal!
Tips and Notes
The calamarata with Graham’s sauce can be stored in the fridge for two days, but before serving, pass it in the pan adding half a cup of fish broth.
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