John Myers
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Calamarata with Vegetable Sauce and Gratinated Cheese
The perfect calamarata with vegetable sauce and gratinated cheese recipe with a picture and simple step-by-step instructions.
Vegetable Sugo:
- 100 g Leek
- 1 size Red peppers
- 2 Garlic cloves
- 100 g Carrot
- 100 g Red peppers
- 100 g Zucchini
- 100 g Fennel fresh
- 100 g Celeriac
- 250 ml Vegetable broth
- 400 g Tomatoes a.d. Can, chopped
- 3 tbsp Tomato paste
- 2 tbsp Freshly chopped basil
- 2 tsp Freshly chopped thyme
- 15 Black pitted olives
- 2 tbsp Honey
- Pepper salt
- 1 tsp Chilli flakes as needed
- 6 tbsp Olive oil
Cheese for gratin:
- 600 g Semi-Hard cheese made from cow, sheep or goat milk
- 1 go.tbsp Freshly chopped thyme
- Olive oil
- Salt
- Acacia honey
Calamarata:
- 320 g Calamarata pasta
- Water
- Salt
Sugo:
- Clean the leek and cut into rings. Peel the carrot and cut into small cubes. Wash and dry the coming vegetables. Pepper, core, cut into small cubes. Cut the zucchini into small cubes. Cut the fennel into fine strips. Remove the threads from the celery and cut into thin slices. Halve, core and roughly chop the peppers. Skin the garlic, finely chop. Finely chop the basil and thyme. Halve the olives crosswise.
- In a large pan, sauté the garlic, peppers and leeks in 3 tablespoons of olive oil. Add the carrots, bell pepper, zucchini, fennel and celery and sauté briefly. Pepper and salt. Deglaze with broth, bring to the boil. Fold in canned tomatoes, tomato paste, olives, herbs and honey and simmer everything over medium heat until it is no longer liquid.
Pasta:
- Cook the calamarata at the same time in well-salted water and then drain. Add to the sauce while it is still hot and together with 3 more tablespoons of olive oil, mix everything well and let it steep.
Cheese:
- Preheat the oven to 240 °. Brush a baking dish with a little olive oil. Place the cheese portions inside, lightly salt the surface, drizzle well with oil and sprinkle with thyme. Put in the oven for 5 minutes. When this has finished, sprinkle 1 teaspoon of honey over the pieces of cheese and let it take another 5 – 8 minutes if the grill function is used.
- Then can be served …………
Annotation:
- I used halloumi that was still available for the cheese. But it also goes very well with semi-hard goat or sheep cheese.
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