Calamarata Biscottata con sugo al Banco di Graham

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

For 4 people:

- 1 eggplant
- 400g calamarata
- A handful of pitted Taggiasca olives
- half a white onion
- extra virgin olive oil L'uogghie to taste
- 1 package of Graham's Counter Gravy
- 1 glass of fish broth
- Salt to taste

Optional:
- Parsley to taste

  • Cooking time

    20 min.

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Bronze-drawn calamarata

    Bronze-drawn calamarata

    Regular price
    €3,20

Preparation

1. Clean the aubergine and onion and cut them into cubes
2. Pour everything into a large enough pan and mix with the extra virgin olive oil.
3. Fry
4. Pour the raw calamarata into the pan and toast it lightly
5. Add the fish stock and let it evaporate
6. Add the Graham's sauce and the Taggiasca olives
7. Cover the pan with a lid
8. Leave to cook over medium heat for about 10/15 minutes
9. Once cooked, add a drizzle of extra virgin olive oil.
10. Plate and add a few leaves of fresh parsley

Suggestions

I. If you want to shorten the cooking time, even if the consistency of the dish won't be the same, you can cook the pasta separately and then combine everything together.
II. Decide the creaminess of the dish by using more or less broth during cooking.
III. It can be kept in the refrigerator for a couple of days and then reheated in a pan with a little fish stock before serving.

Return to Recipes