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Calamarata with stuffing of ricotta and confit tomatoes

Recipe for

4

person

persons

45
minutes
3 kg Kumato Délice
150 g onion
150 g celery
150 g carrot
2 garlic cloves
12 sprigs of basil
Herb pouch with thyme
Laurel
Rosemary
Olive oil

Roadmap

  • Remove the leaves from the celery and pull the threads from the stalks.
  • Cut the stalks of the celery, onion and carrot into brunoise.
  • Cut all the tomatoes into coarse, equal pieces.
  • Finely chop the garlic or use a garlic press.
  • Sauté the sliced onion, celery, carrot and garlic in a little olive oil.
  • Deglaze with the white wine.
  • Add the tomatoes and spice casserole and slowly bring to a boil over low heat.
  • Simmer for 2 hours, stirring gently every 15 minutes.
  • Then remove the spice tube from the sauce, add the basil and blend until nice and smooth.
  • Season the sauce to taste with salt and pepper.

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 kg Kumato Délice

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 g onion

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 g celery

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 g carrot

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 garlic cloves

Coöperatie Hoogstraten - Vector logo Hoogstraten

12 sprigs of basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Herb pouch with thyme

Coöperatie Hoogstraten - Vector logo Hoogstraten

Laurel

Coöperatie Hoogstraten - Vector logo Hoogstraten

Rosemary

Coöperatie Hoogstraten - Vector logo Hoogstraten

Olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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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

  • Remove the leaves from the celery and pull the threads from the stalks.
  • Cut the stalks of the celery, onion and carrot into brunoise.
  • Cut all the tomatoes into coarse, equal pieces.
  • Finely chop the garlic or use a garlic press.
  • Sauté the sliced onion, celery, carrot and garlic in a little olive oil.
  • Deglaze with the white wine.
  • Add the tomatoes and spice casserole and slowly bring to a boil over low heat.
  • Simmer for 2 hours, stirring gently every 15 minutes.
  • Then remove the spice tube from the sauce, add the basil and blend until nice and smooth.
  • Season the sauce to taste with salt and pepper.

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  • Remove the leaves from the celery and pull the threads from the stalks.
  • Cut the stalks of the celery, onion and carrot into brunoise.
  • Cut all the tomatoes into coarse, equal pieces.
  • Finely chop the garlic or use a garlic press.
  • Sauté the sliced onion, celery, carrot and garlic in a little olive oil.
  • Deglaze with the white wine.
  • Add the tomatoes and spice casserole and slowly bring to a boil over low heat.
  • Simmer for 2 hours, stirring gently every 15 minutes.
  • Then remove the spice tube from the sauce, add the basil and blend until nice and smooth.
  • Season the sauce to taste with salt and pepper.

Recipe for

4

person

persons

45
minutes
3 kg Kumato Délice
150 g onion
150 g celery
150 g carrot
2 garlic cloves
12 sprigs of basil
Herb pouch with thyme
Laurel
Rosemary
Olive oil

Roadmap

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