Calamaro ripieno. Ecco la ricetta di Capitan Pastacaldi

Calamaro ripieno alla Pastacaldi

Per tutti i diportisti che amano vivere il mare e mettersi alla fonda per passare la notte in tranquillità, la pesca al calamaro, che tratteremo in un articolo specifico, è un ottimo e squisito passatempo. Una volta che avremo tirato a bordo la nostra preda sarebbe corretto darle la debita importanza santificando la cattura del calamaro con una ricetta che le renda giustizia.

Quella che segue è la ricetta con la quale, personalmente, preferisco gustare il calamaro appena pescato.

Calamaro ripieno

Ingredienti per porzione:

  • 1 calamaro di circa 400/500 gr.
  • patate q.b.
  • mortadella q.b.
  • pan grattato (morbido) q.b.
  • prezzemolo q.b.
  • latte q.b.
  • uno spicchio d’aglio
  • pepe macinato fresco
  • una presa di sale
  • olive (a piacere)
  • pomodori freschi (a piacere)

 

Calamaro ripieno taglioPreparazione:

  • Staccare la parte cefalica dal corpo del calamaro.
  • Eviscerare la sacca e togliere la pennetta, quindi, dopo aver privato la testa degli occhi e del becco tagliarla, compreso i tentacoli in piccoli tocchi.
  • Sbollentare i tocchetti.
  • Lessare le patate e schiacciarle con una forchetta.
  • In una terrina preparare il ripieno amalgamando, con poco latte, la mollica di pane con i tocchetti di calamaro, le patate, la mortadella tritata ed il prezzemolo, anch’esso tritato finemente. Salare e pepare; a piacere del peperoncino.
  • Introdurre nella sacca del calamaro il composto, quindi chiudere l’imboccatura con uno stecchino o con dello spago da cucina. Essenziale forare con la forchetta tale bomboniera in modo che col calore non scoppi.

 

Cottura:

Essendo un piatto che realizziamo in barca i mezzi sono quelli che sono quindi non possiamo determinare un tempo preciso di cottura, sopratutto considerando che utilizzeremo calamari di diversa pezzatura.

Metodo A – Soffriggere il calamaro nell’ olio in cui si è fatto dorare lo spicchio d’aglio leggermente schiacciato, olive e pomodoro fresco.  Servire bagnando con l’intingolo di cottura

Metodo B – Grigliare il calamaro su piastra e servire

Buon appettito!!

Calamaro ripieno cotto

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