{"id":10104,"date":"2021-09-13T15:51:19","date_gmt":"2021-09-13T13:51:19","guid":{"rendered":"https:\/\/larustichella.it\/?p=10104"},"modified":"2024-10-21T14:00:14","modified_gmt":"2024-10-21T12:00:14","slug":"calamarata-with-swordfish-ragu","status":"publish","type":"post","link":"https:\/\/larustichella.it\/en\/2021\/09\/13\/calamarata-with-swordfish-ragu\/","title":{"rendered":"Calamarata with swordfish rag\u00f9"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text woodmart_inline=”no” text_larger=”no”]<\/p>\n

Making:<\/h2>\n

In a large pan, place the extra virgin olive oil and squeeze 2 cloves of garlic with the appropriate tool;<\/p>\n

just heat the oil and add the anchovies cut into small pieces that you have previously desalted under running water, also removing the bones and impurities.<\/p>\n

When the anchovies have melted, add the Pachino cherry tomatoes cut into quarters and saut\u00e9 them over high heat for 3 or 4 minutes (cooking depends on the size of the cherry tomato and its degree of ripeness, the smaller and more mature they are, the less time it will take). .<\/p>\n

Before the cherry tomatoes begin to unravel, add the swordfish cut into cubes and saut\u00e9 them in the pan; in this case the term skipping is the most appropriate as using a wooden spoon to stir the sauce would risk crushing the pieces of fish.<\/p>\n

Deglaze with a drop of white wine \u2013 a couple of tablespoons are enough \u2013 season with salt and pepper and add a few tablespoons of finely chopped parsley.<\/p>\n

Now add the calamarata from La Rustichella to the sauce, mixing carefully and serve immediately[\/vc_column_text][vc_single_image image=”8575″ woodmart_inline=”no” parallax_scroll=”no”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text woodmart_inline=”no” text_larger=”no”] Making: In a large pan, place the extra virgin olive oil and squeeze 2 cloves of garlic<\/p>\n","protected":false},"author":1,"featured_media":9813,"comment_status":"open","ping_status":"open","sticky":false,"template":"ricette.php","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[119,120],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/posts\/10104"}],"collection":[{"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/comments?post=10104"}],"version-history":[{"count":4,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/posts\/10104\/revisions"}],"predecessor-version":[{"id":10108,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/posts\/10104\/revisions\/10108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/media\/9813"}],"wp:attachment":[{"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/media?parent=10104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/categories?post=10104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/larustichella.it\/en\/wp-json\/wp\/v2\/tags?post=10104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}