Per 100 gENERGY : 816,8Kcal
FATS : 30.2g (di cui saturi 10,2g)
CARBOHYDRATES : 92,8g (di cui zuccheri 26,1g)
FIBERS : 5,0g
PROTEINS : 44,1g
Calamarata with seafood and asparagus, cooked under glass
- 250 g PGI Gragnano Calamarata
- 200 g Fresh squid
- 200 g Clams
- 200 g Mussels
- 4 Scampi
- 4 Prawns
- 4 Asparagus
- to taste EVO oil
- to taste Chilli
- to taste Salt
In a pan, sauté the garlic together with the chilli and a handful of parsley. Then insert the squid cut into cubes, as soon as they are golden add the mussels and clams with the shell, cover with the lid and cook for about 5 minutes.
Meanwhile, boil the water in a saucepan and cook the PGI Gragnano Calamarata for about 8 minutes. Drain and set aside adding a drizzle of oil.
When the seafood in the sauce is open, it will need to be removed from the shell. Once this is done, add the pasta kept aside and toss everything in the pan. Insert the Calamarata in the glass container adding the prawns, scampi, raw asparagus and half a glass of water from the cooking of the pasta, close the glass container hermetically and place it in a pot containing water at 90 degrees and continue cooking for about 7 minutes.
The glass container will be opened directly on the table.
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