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With all orders over €79 a surprise free gift

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

Ingredients for 4 people

400gr of Calamarata di Gragnano IGP
3 courgettes (medium)
1 large white onion
q.b. extra virgin olive oil
20g pine nuts
60g Parmesan cheese
10 basil leaves (large)
q.b. pine nuts (for finishing)


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.

Lo chef Alessio Da Prato ha portato la tradizione della cucina italiana New York, cucinando per diversi eventi come James Berard Foundation, Eataly e La cucina Italiana, ma oggi è tornato nella sua amata Toscana per insegnare agli stranieri tutto il gusto e la maestria della cucina italiana, il suo lavoro di esportazione dell'italianità nel mondo non finisce mai!

Chef Alessio Da Prato Chef


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