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Calamarata with stuffing of ricotta and confit tomatoes (Chef Délice)

Den Berk Délice

Den Berk Délice

dinner

45

minus

Recipe for

4

person

persons

45

minutes

250 g pasta calamarata

300 g ricotta cheese

100 g candied tomatoes (Chef Délice)

25 sprigs of basil

1 l tomato sauce

150 g Italian Coppa ham

500 g young spinach

Parmesan cheese

Olive oil

Pepper & salt

Roadmap

Cook calamarata pasta in boiling salted water for 10 minutes, then rinse with cold water
Preheat the oven to 200°C
Chop the tomatoes, basil and Italian coppa very finely
Mix the ricotta with the chopped candied tomatoes, basil and Italian coppa, and season with salt and pepper
Put the ricotta mixture in a piping bag; this will make it easier to fill the cooked pasta later on
Sauté the spinach in some olive oil and season with salt and pepper
Drain the stewed spinach briefly in a sieve to allow the excess moisture to drain away
Spread the spinach at the bottom of a baking dish and place the cooked pasta rings all next to each other on top. Now, using the piping bag, fill these with the ricotta mixture and cover the dish with tomato sauce
Finish the dish with freshly grated parmesan and place in a preheated oven at 200°C for 15 minutes
Then place the dish under the grill for a final 5 minutes for a nice cheese crust

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

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Ingredients

for

4

persons

person

250 g pasta calamarata

300 g ricotta cheese

100 g candied tomatoes (Chef Délice)

25 sprigs of basil

1 l tomato sauce

150 g Italian Coppa ham

500 g young spinach

Parmesan cheese

Olive oil

Pepper & salt

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Many good things come from Naples, including the calamarata. These thick pasta rings, often topped with black squid ink, resemble sliced calamari. This dish looks good, and is also a flavor bomb of sorts, due to the tomatoes, basil, spinach and Parmesan cheese.

Preparation

45

minus

Cook calamarata pasta in boiling salted water for 10 minutes, then rinse with cold water
Preheat the oven to 200°C
Chop the tomatoes, basil and Italian coppa very finely
Mix the ricotta with the chopped candied tomatoes, basil and Italian coppa, and season with salt and pepper
Put the ricotta mixture in a piping bag; this will make it easier to fill the cooked pasta later on
Sauté the spinach in some olive oil and season with salt and pepper
Drain the stewed spinach briefly in a sieve to allow the excess moisture to drain away
Spread the spinach at the bottom of a baking dish and place the cooked pasta rings all next to each other on top. Now, using the piping bag, fill these with the ricotta mixture and cover the dish with tomato sauce
Finish the dish with freshly grated parmesan and place in a preheated oven at 200°C for 15 minutes
Then place the dish under the grill for a final 5 minutes for a nice cheese crust

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Cook calamarata pasta in boiling salted water for 10 minutes, then rinse with cold water
Preheat the oven to 200°C
Chop the tomatoes, basil and Italian coppa very finely
Mix the ricotta with the chopped candied tomatoes, basil and Italian coppa, and season with salt and pepper
Put the ricotta mixture in a piping bag; this will make it easier to fill the cooked pasta later on
Sauté the spinach in some olive oil and season with salt and pepper
Drain the stewed spinach briefly in a sieve to allow the excess moisture to drain away
Spread the spinach at the bottom of a baking dish and place the cooked pasta rings all next to each other on top. Now, using the piping bag, fill these with the ricotta mixture and cover the dish with tomato sauce
Finish the dish with freshly grated parmesan and place in a preheated oven at 200°C for 15 minutes
Then place the dish under the grill for a final 5 minutes for a nice cheese crust

Recipe for

4

person

persons

45

minutes

250 g pasta calamarata

300 g ricotta cheese

100 g candied tomatoes (Chef Délice)

25 sprigs of basil

1 l tomato sauce

150 g Italian Coppa ham

500 g young spinach

Parmesan cheese

Olive oil

Pepper & salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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