Calamarata alla ponentina with mozzarella campana dop

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Ingredients for 4 people

  • 400g Calamarata Leonessa
  • 200 g mozzarella di bufala campana dop
  • 100 g of capers
  • 150 g of anchovies in salt
  • 150 g of pitted black olives
  • 100 g of pine nuts
  • 50 g of peeled almonds
  • 200 g of tomato pulp
  • Extra virgin olive oil
  • 30 g of Genoese pesto
  • 1 clove of garlic
  • Salt
  • For the Genoese pesto:
  • 50 g of basil
  • Extra virgin olive oil
  • 50 g grana padano
  • 30 g of pecorino cheese
  • 1 clove of garlic (without soul)
  • 40 g of pine nuts
  • Coarse salt


Procedure for Genoese pesto: Wash and dry the basil, crush in a mortar or a chopper with garlic, pine nuts and coarse salt. When the mixture is homogeneous, incorporate the cheeses and the oil e.v.o. Slowly. Procedure: Clean the anchovies from the excess salt. Chop the pitted olives and the almonds, brown the garlic clove deprived of the soul in the oil e.v.o. Remove the garlic and add the capers, anchovies, pine nuts and almonds and chopped olives. Brown for one minute. Season with salt. Combine the tomato pulp, mix and finish cooking. Cook the leonessa pasta in abundant salted water, drain it al dente and keep a little bit of cooking water that will serve to pour it into the pan with the sauce. Finally add the pesto alla genovese and pour in the calamarata, sauté the whole and sprinkle with mozzarella di bufala bell dop chopped. Serve hot!

by La Borsa di Mary Poppins.

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