Cavatelli with breadcrumbs in a squid ragout
Cavatelli with breadcrumbs in a squid ragout is a seafood-based first course typical of Calabrian regional cuisine.
Tempo di esecuzione: 1 hour and 30 minutes
Ingredienti
for 4 people
For the pasta:
- 3 hectolitres of durum wheat semolina
- salt
For the seasoning:
- 4 hectolitres of squid
- 2 cloves of garlic
- a tuft of basil
- 100 g of tomato puree
- 100 g of stale breadcrumbs
- extra virgin olive oil
- salt
- crusco pepper powder
The pasta is prepared by mixing the semolina and lukewarm water into a dough, then it is left to rest for half an hour. After this time, the dough is cut into small cylinders about 4 cm long and twisted into shape. As they are fresh pasta, they only need to be cooked for 5 minutes.
The sauce is made by cleaning the squids, which is then fried in a pan with a clove of garlic and some oil. The cooking continues over low heat, gradually adding the tomato sauce, salt and a few basil leaves. In another frying pan, the crumbled breadcrumb is toasted with a tablespoon of powdered Crusco pepper with oil and garlic.