Calamarata recipe with zucchini and provolone of 10-01-2011 [Updated on 05-10-2012]
Calamarata with zucchini and provola is the first recipe of the year, a first course that I improvised before leaving for Egypt. To start the year well, my husband and I gave ourselves a week in Sharm El Sheik, all sea, sun and relaxation. I won't tell you today how sad it is to go back to work and sit behind a desk with white walls and neon lights ... but to be able to afford my trips I have to work so .. better not to complain! This first recipe of the year is really tasty, try it and then tell me. Happy new year to all.
How to make calamarata with zucchini and provolone
Cut the bacon into cubes and brown it in a large wok with a drizzle of oil
Wash the vegetables, cut them into julienne strips and toss them in the wok with the bacon for a few minutes.
Season with salt and pepper and add 1 glass of water, cover and cook for about 10 minutes
Meanwhile, cook the pasta in plenty of salted water. Drain the calamarata al dente, pour it into the pan with the vegetables and sauté for a couple of minutes
Turn off the heat, add half of the parmesan and provolone cut into very small cubes and stir gently.
Place the calamarata, zucchini and provolone in the crocks, cover with the remaining provolone and parmesan and bake by setting the oven to maximum with grill function
As soon as the surface of the Calamarata zucchini and provola pasta is au gratin, remove from the oven and let it cool for a few minutes before serving.