CALAMARATA WITH SWORDFISH AND PROVOLONE VALPADANA PDO STRONG
For 4 people – Difficulty: medium- Time: 40 minutes
INGREDIENTS:
400 g calamarata
350 g swordfish
300 g yellow dates
100 g black olives
10 g capers
1 clove of garlic
100 g strong Provolone Valpadana cheese PDO
½ glass of white wine
salt to taste
pepper to taste
extra virgin olive oil to taste
PREPARATION:
Cut the swordfish into cubes of about 2 cm, salt and pepper lightly.
Heat the oil in a frying pan with the clove of garlic and let it brown without burning.
Remove the garlic and drop the swordfish into the hot oil. After a few minutes, deglaze with the white wine and leave on a high flame for 2/3 minutes.
Cut the cherry tomatoes in half, the olives into rounds and the capers roughly.
Put everything into the pan with the swordfish and turn off the flame.
Cook the calamarata in plenty of salted water, drain it and pour it into the pan with the swordfish.
Add, if necessary, half a glass of cooking water from the pasta to mix everything together.
Serve and grate the strong Provolone Valpadana PDO on top.
