Calamarata with royal perch and cherry tomatoes
Chef: Giorgio Barchiesi (Giorgione)
Difficulty: Easy
Time: 10 min of preparation, 21 min of cooking
Ingredients
- 400 g of calamarata
- 300 g of perch fillets
- 200 g of cherry tomatoes
- 4 cloves of garlic flavored hot pepper
- 1 sprig of parsley
- coarse salt
- White wine
- extra virgin olive oil
Preparation
- Calamarata, a type of pasta that takes its name from the ring-like format of the squid, takes several minutes to cook – about sixteen -, so the first thing to do is bring the water to the boil, pour the salt and throw the calamarata … the smucinatina is inevitable.
- At this point, without delay, in a pan we put a generous dose of oil – useless that with the spout of the bottle we go to make “cip cip” and skimp because you have to season the pasta! -, three poached garlic steaks deprived only of the lower part, our flavored chilli pepper – we take a little to do a thrilling thing – and while everything is browning, split the tomatoes in half and arrange them in a pan with the cut part facing down, in contact with the heat of the flame.
- Immediately the fire must be lively to make a nice sauce.
- Remember that this fish has a very delicate flavor and should be flavored a little; then we season with another sprinkling of chilli pepper, add the perch fillets over the cherry tomatoes, season with a little oil, again a “cincinin” of chilli pepper and coarse salt.
- With a few parsley leaves and a clove of garlic we make a beaten which is finer and better; we put some in the sauce immediately and bathe it with a central shade of vinosity.
- We leave to cook for five minutes and as soon as the calamarata is ready we drain it and dip it in a pan with the fish and cherry tomatoes.
- We keep to tie everything together, pour the chopped parsley and garlic as if it were raining, we serve and complete with a drizzle of raw oil.
- At this point I see absolutely necessary having to sacrifice myself for a test …
- Enjoy your meal!