This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

We ship nationally in all of the U.S. territory

Choose Free Pick Up at Chelsea Market

Calamarata with zucchini, basil and pine nut pesto by Chef Alessio Da Prato

Calamarata with zucchini, basil and pine nut pesto by Chef Alessio Da Prato

Ingredients for 4 people

1Lb of Calamarata di Gragnano IGP
3 courgettes (medium)
1 large white onion
q.b. extra virgin olive oil
0.05 LB pine nuts
0.05Lb Parmesan cheese
10 basil leaves (large)
q.b. pine nuts (for finishing)

Directions

Peel, rinse and chop the onion, similarly rinse the courgettes and cut them into chunks

Brown the onion in olive oil and let it wilt

Add the courgettes and allow them to take on flavour over a high flame, then lower the heat and cook with the lid on for 15-20 minutes, stirring occasionally

Pour the pine nuts into a frying pan and let them toast over a high flame, tossing them often

Place the courgettes, basil, Parmesan cheese and pine nuts in the blender and blend until smooth.

Cook the pasta and drain when al dente, pour over the courgette cream with a little cooking water and mix

Serve with lightly toasted pine nuts.

Cart

No more products available for purchase

Your cart is currently empty.