Salata calda cu calamari/ Warm calamari salad

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Iata ca "Dulce Romanie" creste incet-incet. Luna a 3-a a ajuns la Iasi, de unde Alison ne provoaca sa gatim cu peste si fructe de mare. Imi plac toate, dar pentru aceasta provocare am ales sa postez aceasta salata cu calamari, adaptata dupa o reteta a Giadei de Laurentiis, adaugandu-i paste. Este mai satioasa, sanatoasa si usoara.

Imi place sa folosesc rosii cireasa pentru ca au mai mult gust, in special ca nu sunt in sezon. Ardeiul iute uscat ii da doar foarte putin gust iute, daca nu va place, puteti sa il omiteti.
Pentru cine nu stie ce sunt caperele, sunt fructele unei plante din zona mediteraneana, cel mai des intalnite conservate. Sunt foarte sarate, asa ca aveti grija cu sarea.

Iar daca stiti ca regula ca orice carne cu cat este gatita mai mult devine mai frageda, nu este valabil in cazul crevetilor si calamari-ului. Trebuie gatiti numai cateva minute, altfel devin tari si cauciucati :)

Ingrediente:

3 linguri ulei de masline extra virgin
3 catei de usturoi tocati
1 1/2 cani de rosii cireasa taiate pe jumatate
1/4 lingurita ardei iute rosu uscat
sare si piper dupa gust
aproximativ 400 grame calamari
aproximativ 2 cani de paste uscate, orice forma doriti (eu am folosit paste integrale)

Pentru dressing:

2 linguri zeama de lamaie
2 linguri ulei de masline extra virgin
coaja rasa de la 1 lamaie
2 linguri de capere, clatite in apa si scurse
sare si piper
2 linguri patrunjel tocat

Tuburile de calamari se taie in rondele de 1 cm, si se curata de eventualul os transparent ramas inauntrul tubului. Tentaculele se lasa intregi.



Se pune o oala cu apa la fiert. Cand fierbe, se pune o lingura de sare si se adauga pastele. Se fierb dupa timpul specificat pe pachet (daca puneti pastele in acelasi timp cand incepeti sa incingeti uleiul, vor fi gata in acelasi timp).

Se incing cele 3 linguri de ulei intr-o tigaie mare, si se adauga usturoiul si ardeiul uscat. Se calesc un minut, apoi se adauga rosiile. Se mesteca si se lasa 3-4 minute, apoi se adauga calamarii. Se dau cu putina sare si piper, si se calesc mestecandu-se 2-3 minute. Opreste focul, se scurg pastele si se adauga fierbinti in tigaie sa absoarba sosul lasat de rosii.

Separat se amesteca zeama de lamaie, coaja de lamaie, 2 lnguri de ulei de masline, putina sare si piper si caperele.



Se toarna peste paste si se mesteca. Se presara patrunjel tocat si se serveste calda.

Pofta buna!



“Sweet Romania” challenge is growing little by little. The third edition arrived in Iasi, Romania, where Alison is challenging us to cook with fish and seafood. I like it all, but I choose to post this warm calamari salad, adapted after Giada de Laurentiis, to which I added some pasta. It’s filling, healthy and easy to make.

I like to use cherry tomatoes because I find it tastier, especially because the tomatoes are not in season right now. The red pepper flakes bring a little heat, but if you don’t like it spicy, just skip it.

For whoever doesn’t know what capers are, they are the fruit of a plant that grows in the Mediterranean region, and they are found preserved in juice. They’re very salty, so be careful adding salt to the dish.

Ingredients:

3 tbsp extra virgin olive oil
3 tbsp chopped garlic
1 ½ cups cherry tomatoes halved
¼ tsp red pepper flakes
Salt and pepper after taste
About 1 pound calamari
About 2 cups dry pasta any shape you like (I used whole wheat)

For the dressing:

2 tbsp lemon juice
2 tbsp extra virgin olive oil
The zest from 1 lemon
2 tbsp capers, rinsed and drained
Salt and pepper
2 tbsp fresh chopped parsley

Slice the calamari tubes ½ inch rounds, and check for the transparent bone on the inside of the tube. Leave the tentacles whole.

Bring a pot with water to a boil. Add 1 tbsp of salt, add the pasta and cook after the time specified on the package (if you add the pasta at the same time you start sautéing the garlic, they’ll be ready in the same time).

Heat 3 tbsp oil in a large pan, and add the garlic and pepper flakes. Sautee for 1 minute, and add the tomatoes. Sauté for 3-4 minutes and add the calamari. Sprinkle little salt and pepper and cook for 2-3 minutes, stirring. Turn off the heat, drain the pasta and add the hot pasta to the pan and toss to absorb the juices from the pan.

In a bowl mix the lemon zest, lemon juice, 2 tbsp olive oil, capers and little salt and pepper. Pour over the salad and toss. Sprinkle with parsley and serve warm.

Enjoy!