Così Com'è
COME BACK TO RECIPES
Velvety passata of pizzutello with seared calamaretti and rosemary
10’
Recipe for 4 people
Second Courses
PREPARATION

Brown  in a pan the oil, the garlic and the rosemary. Add calamari. Season with salt and pepper. Cook for just a few minutes.
 
Pour the passata into a bowl and cook it for 10 minutes.
 
Distribute the cream of Pizzutello among the serving plates. Place the calamari on top and garnish with rosemary and oil.
 
INGREDIENTS
  • Pizzutello Tomato Purée
  • 1 jar of passata of pizzutello Così Com'è
  • 150g calamaretti spillo
  • 1 clove of garlic
  • 1 sprig of rosemary
  • extra virgin olive oil
  • salt
  • pepper