{"id":3331,"date":"2024-11-11T15:36:14","date_gmt":"2024-11-11T15:36:14","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?post_type=recipe&#038;p=3331"},"modified":"2026-03-10T15:24:37","modified_gmt":"2026-03-10T15:24:37","slug":"calamarata-lisa-tamboril-tomates-cereja","status":"publish","type":"recipe","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/pt\/ricetta\/calamarata-liscia-rana-pescatrice-pomodorini\/","title":{"rendered":"Calamarata Liscia com tamboril e tomates cereja"},"content":{"rendered":"<p class=\"wp-block-paragraph\">A <strong>Calamarata Liscia com tamboril e tomates cereja<\/strong> traz todo o sabor do Mediterr\u00e2neo \u00e0 sua mesa: a delicadeza do peixe, a do\u00e7ura dos tomates datterini e o toque picante da malagueta fundem-se num prato de massa elegante e leve. Perfeita para um jantar especial ou para surpreender os seus convidados, esta receita prepara-se em poucos passos sem abrir m\u00e3o do cuidado nos detalhes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Como preparar a Calamarata Lisa com tamboril e tomates cereja?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes para 4 pessoas<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350 g de <strong><a href=\"https:\/\/lafabbricadellapastadigragnano-shop.com\/products\/calamarata-liscia-igp\" target=\"_blank\" rel=\"noreferrer noopener\">Calamarata Lisa<\/a><\/strong><\/li>\n\n\n\n<li>300 g de filetes de tamboril (ou lombo de tamboril)<\/li>\n\n\n\n<li>200 g de polpa de tomate<\/li>\n\n\n\n<li>200 g de tomates cereja tipo datterini (ou tomate cereja nacional)<\/li>\n\n\n\n<li>Azeite extra virgem q.b.<\/li>\n\n\n\n<li>1 dente de alho<\/li>\n\n\n\n<li>Meio copo de vinho branco seco<\/li>\n\n\n\n<li>Malagueta ou piri-piri a gosto<\/li>\n\n\n\n<li>Salsa fresca q.b.<\/li>\n\n\n\n<li>Sal q.b.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Prepara\u00e7\u00e3o da <em>Calamarata Liscia com tamboril e tomates cereja<\/em><\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Cozinhar a massa:<\/strong> Encher uma panela com bastante \u00e1gua salgada (10 g de sal por litro) e levar a ferver. Adicionar a Calamarata e cozer al dente, seguindo os tempos indicados na embalagem. <br><em>Reservar uma concha de \u00e1gua de cozedura antes de escorrer.<\/em><\/li>\n\n\n\n<li><strong>Saltear o tamboril:<\/strong> Numa frigideira larga, aquecer 4 colheres de sopa de azeite com o dente de alho e a malagueta. Adicionar o tamboril cortado em peda\u00e7os e saltear em lume forte durante cerca de 2 minutos, at\u00e9 ficarem levemente dourados.<\/li>\n\n\n\n<li><strong>Deglacear com vinho branco:<\/strong> Verter o vinho branco na frigideira e deixar evaporar completamente. Retirar os peda\u00e7os de peixe e o alho e reservar. Este passo preserva a maciez do peixe e evita cozedura excessiva.<\/li>\n\n\n\n<li><strong>Preparar o molho de tomate:<\/strong> Na mesma frigideira, adicionar um fio de azeite, a polpa de tomate e os tomates cereja cortados ao meio. Juntar alguns talos de salsa picada e uma pitada de sal. Cozinhar em lume m\u00e9dio durante cerca de 5 minutos, mexendo de vez em quando, at\u00e9 obter um molho espesso e saboroso.<\/li>\n\n\n\n<li><strong>Juntar o peixe ao molho:<\/strong> Voltar a colocar os peda\u00e7os de tamboril na frigideira com o molho e mexer delicadamente para envolver bem, sem partir o peixe.<\/li>\n\n\n\n<li><strong>Mantecar com a massa :<\/strong> Escorrer a Calamarata al dente e transferi-la para a frigideira. Mexer fora do lume para amalgamar bem os sabores. Se o molho estiver demasiado seco, adicionar uma concha de \u00e1gua de cozedura. Empratar e guarnecer com salsa fresca picada, um fio de azeite em cru e, a gosto, um pouco de malagueta.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Dicas \u00fateis<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>N\u00e3o cozinhe demasiado o tamboril \u2014 2 minutos na frigideira e o breve passo pelo molho chegam. Uma cozedura excessiva deixa-o borrachudo.<\/li>\n\n\n\n<li>Preparar o molho de tomate com anteced\u00eancia intensifica os sabores e simplifica a prepara\u00e7\u00e3o no momento de servir.<\/li>\n\n\n\n<li>Use tomates cereja bem maduros para uma do\u00e7ura natural que equilibra o sabor intenso do peixe.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Variantes<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mariscos mistos:<\/strong> adicionar am\u00eaijoas, gambas ou lulas para uma vers\u00e3o mais rica e festiva.<\/li>\n\n\n\n<li><strong>Vers\u00e3o em branco:<\/strong> eliminar o tomate e substituir por raspa de lim\u00e3o, alcaparras e azeitonas para um tempero mais fresco e c\u00edtrico.<\/li>\n\n\n\n<li><strong>Tomate fresco :<\/strong> substituir a polpa por tomates maduros triturados em cru para um molho mais vibrante.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Descubra todos os nossos <a href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/pt\/gli-storici-di-gragnano\/\" target=\"_blank\" rel=\"noreferrer noopener\">formatos de massa Storici di Gragnano<\/a> e continue a acompanhar nossos&nbsp;<a href=\"https:\/\/linktr.ee\/lafabbricadellapastadigragnano\" target=\"_blank\" rel=\"noreferrer noopener\">canais sociais<\/a>&nbsp;para mais dicas culin\u00e1rias.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La Calamarata Liscia con rana pescatrice e pomodorini porta in tavola tutto il sapore del Mediterraneo: la delicatezza del pesce, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3333,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[],"recipe-cooking-method":[],"recipe-tag":[],"recipe-key":[],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-3331","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calamarata Liscia con rana pescatrice e pomodorini - La Fabbrica della Pasta di Gragnano<\/title>\n<meta name=\"description\" content=\"Una ricetta semplice e gustosa. 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