Sunday, March 17, 2013

Fantastic Firsts - Calamarata 4 Stagione with Baby Squid, Clams and Mozzarella di Bufala Dop

 So I was looking over the website for Le Strade della Mozzarella to be held in Paestum (Sa) May 6-8,  and my eyes couldn't help but notice that Pastificio Leonessa decided to host a contest open to food bloggers. Create a recipe for a pasta dish using mozzarella di bufala Dop.  
Mozzarella di Bufala Dop.   Buffalo milk  mozzarella.  Here in Campania we have the good fortune of having this stringy paste cheese whenever we want it. I'll be honest.   I usually eat it plain..  Sometimes  with tomatoes.  Sometimes with a drizzle of extra virgin olive oil.  Sometimes fried.  But 'touring' some of Campania's top restaurants I've noticed that this latticini has made its way into all types of dishes.  From appetizers, to first and second courses, and even desserts.
Am I a food blogger?  Well, I do blog about food.  So here's my simple colorful recipe...just in time for spring.

Calamarata 4 Stagione with Baby Squid, Clams and Mozzarella di Bufala Dop

Ingredients for 4 :
400g Calamarata 4 stagioni
600 g baby squid, cleaned and cut into rings, tentacles left whole
800 g clams in shells, rinsed to remove any dirt
2 cloves of garlic
6 tablespoons extra virgin olive oil
salt to taste
300 g  mozzarella di bufala dop ( frozen over night and then grated 10 minutes before needed)
chopped fresh Italian parsley

Cook the pasta in boiling salted water, this should take a bout 14 minutes.  While the pasta is cooking,  heat 3 tablespoons of oil and garlic in a saucepan.  Remove the garlic, add the clams and steam open.  Add salt to taste.  In another saucepan, heat 3 tablespoons of olive oil and garlic. Remove the garlic, add the baby squid and saute for 2 to 3 minutes.  Add salt to taste.  Do not overcook, or they will become tough.  When the pasta is cooked, drain conserving a little of the water it was cooked in to the side.  Add the pasta to the clams and toss. Then add the sauteed baby squid, chopped parsley, and if needed, a little of the water so the pasta doesn't become too dry.  In fact, this will produce a creamy sauce.  Add the grated mozzerella di bufala.and continue to toss, toss, toss.

Pairing?  I'd suggest a fresh Greco di Tufo, Fiano di Avellino, or even a Falanghina dei Campi Flegrei.

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