"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe

“Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

This is a “pasta & fridge” recipe: perfect for giving a last chance to what’s getting too close to its expiring date. Cheap and easy! Is there anything better?

Total Cost: UK/£ 5.22*

Cost/portion: UK/£ 1.31*

Utensils you will need

One sharp chef knife
One chopping board
One pestle and mortar
One spatula
One frying pan
One ladle
One plate or tray
One skimmer or pasta server
One 6-8lt saucepan

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Black Pepper corn - 3gr

  • Extra Virgin Olive oil - 50ml

  • "Suited garlic”cloves - 3

  • Thyme - 4 or 5 sprigs

  • Walnut kernels - 60gr

  • Red Chicory - 3 (about 300gr)

  • Salt - 1gr

  • Gorgonzola Cheese - 120gr

  • Milk - 70ml

  • for the pasta

  • Calamarata pasta - 320gr

  • Water - 5lt

  • Salt - 50gr

Instructions

  • 1.
    Putting the water to boil

    • Fresh water - 5lt
    • Salt - 35gr
    • Red Chicory - 3 (about 300gr)

      Put the saucepan with 5lt of water over a high heat. Add the salt and let it come to the boil (step 1 - pic.A). Thoroughly wash the chicory, dry it gently. Set aside.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Flavouring the oil and preparing the walnuts and chicory

    • Black Pepper corn - 3gr
    • Extra Virgin Olive oil - 50ml
    • “Suited Garlic” cloves - 3
    • Thyme - 4 or 5 sprigs
    • Walnut kernels - 60gr
    • The washed chicory

      Finely crush the blac pepper corns with pestle and mortar and set aside. Place the non-stick frying pan on gentle heat with the extra virgin olive oil, the thyme and the garlic. Let it heat and flavour for a few minutes (step 2 - pic. A).
      Menwhile, roughly chop he walnuts and set aside (step 2 - pic. B).
      Chop off the chicory’s roots, then cut it longwise in quarters (step 2 - pic. C). With a paring knife, cut off the centre and throw it away in order to keep only the chicory leaves. Then, with a chef knife, chop the leaves into 2 by 2 centimeters large pieces. Set aside (step 2 - pic. D).

  • 3.
    Toasting the walnuts and sweating the red chicory

    • The flavoured hot olive oil
    • The chopped walnuts
    • The chopped red chocory
    • Salt - 1gr

      Add the walnuts to the hot olive oil, season with a pinch of salt and keep stirring for one minute in ordfer to toast gently the walnuts. When ready, take the dry thyme out of the mixture (step 3 - pic. A).
      Immediately add the chopped chicory leaves, season with the rest of the salt and stir evenly. Keep stirring wile the chicory cooks gently and softens almost completely. If necessary, take the pan away from the heat to avoid overcooking and drying the chicory(step 3 - pic. B).

  • 4.
    Cooking the Calamarata pasta

    • The boiling salted water
    • Calamarata pasta - 320gr

      As soon as the water starts boiling vividly, drop the Calamarata pasta into the saucepan. Stir frequently for a couple of minutes in order to prevent the pasta sticking to the bottom or to each other. Remember to stain the pasta one minute before perfectly cooked “al dente” (step 3 - pic.). <

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 5.
    Straining the pasta and binding it to the sauce

    • The “al dente” cooked pasta
    • The red chicory and walnuts mixture
    • The crushed black pepper
    • Gorgonzola Cheese - 120gr
    • Milk - 70ml

      If you have stopped cooking the sauce, put the frying pan back over a gently heat one minute before straining the pasta. take the garlic out of the pan (step 5 - pic. A).
      Cut off the cheese rind, then cut the gorgonzola in rough small pieces (step 5 - pic. B).
      When ready, strain the pasta directly into the frying pan. Do not drain it completely, as the remaining water will help binding the sauce better. Set the heat to a medium power and stir the pasta with the chicory and walnuts mixture for about 30 seconds (step 5- pic. C).
      Season the pasta with black pepper, add the chopped Gorgonzola cheese and the milk (step 5 - pic. D). Then mix constantly, allowing the cheese to melt and to create a nice and thick sauce (step 5 - pic. E).
      The pasta will be ready when the sauce will grab to the pasta (step 5 - pic. F).

"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe

Instructions

  • 1.
    Putting the water to boil

    • Fresh water - 5lt
    • Salt - 35gr
    • Red Chicory - 3 (about 300gr)

      Put the saucepan with 5lt of water over a high heat. Add the salt and let it come to the boil (step 1 - pic.A). Thoroughly wash the chicory, dry it gently. Set aside.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Flavouring the oil and preparing the walnuts and chicory

    • Black Pepper corn - 3gr
    • Extra Virgin Olive oil - 50ml
    • “Suited Garlic” cloves - 3
    • Thyme - 4 or 5 sprigs
    • Walnut kernels - 60gr
    • The washed chicory

      Finely crush the blac pepper corns with pestle and mortar and set aside. Place the non-stick frying pan on gentle heat with the extra virgin olive oil, the thyme and the garlic. Let it heat and flavour for a few minutes (step 2 - pic. A).
      Menwhile, roughly chop he walnuts and set aside (step 2 - pic. B).
      Chop off the chicory’s roots, then cut it longwise in quarters (step 2 - pic. C). With a paring knife, cut off the centre and throw it away in order to keep only the chicory leaves. Then, with a chef knife, chop the leaves into 2 by 2 centimeters large pieces. Set aside (step 2 - pic. D).

  • 3.
    Toasting the walnuts and sweating the red chicory

    • The flavoured hot olive oil
    • The chopped walnuts
    • The chopped red chocory
    • Salt - 1gr

      Add the walnuts to the hot olive oil, season with a pinch of salt and keep stirring for one minute in ordfer to toast gently the walnuts. When ready, take the dry thyme out of the mixture (step 3 - pic. A).
      Immediately add the chopped chicory leaves, season with the rest of the salt and stir evenly. Keep stirring wile the chicory cooks gently and softens almost completely. If necessary, take the pan away from the heat to avoid overcooking and drying the chicory(step 3 - pic. B).

  • 4.
    Cooking the Calamarata pasta

    • The boiling salted water
    • Calamarata pasta - 320gr

      As soon as the water starts boiling vividly, drop the Calamarata pasta into the saucepan. Stir frequently for a couple of minutes in order to prevent the pasta sticking to the bottom or to each other. Remember to stain the pasta one minute before perfectly cooked “al dente” (step 3 - pic.). <

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 5.
    Straining the pasta and binding it to the sauce

    • The “al dente” cooked pasta
    • The red chicory and walnuts mixture
    • The crushed black pepper
    • Gorgonzola Cheese - 120gr
    • Milk - 70ml

      If you have stopped cooking the sauce, put the frying pan back over a gently heat one minute before straining the pasta. take the garlic out of the pan (step 5 - pic. A).
      Cut off the cheese rind, then cut the gorgonzola in rough small pieces (step 5 - pic. B).
      When ready, strain the pasta directly into the frying pan. Do not drain it completely, as the remaining water will help binding the sauce better. Set the heat to a medium power and stir the pasta with the chicory and walnuts mixture for about 30 seconds (step 5- pic. C).
      Season the pasta with black pepper, add the chopped Gorgonzola cheese and the milk (step 5 - pic. D). Then mix constantly, allowing the cheese to melt and to create a nice and thick sauce (step 5 - pic. E).
      The pasta will be ready when the sauce will grab to the pasta (step 5 - pic. F).

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"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe
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