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Calamarata Pasta dei Campi, Squids, Cave Cheese and Sweetbreads

Calamarata Pasta dei Campi, Squids, Cave Cheese and Sweetbreads

An exclusive calamarata pasta recipe by chef Ana Ross, prepared with Calamarata di Gragnano, squids, cave cheese and sweetbreads: a pasta dish you can't miss!

02 November, 2015
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serves for


total time

0 HR 0 MIN


Calamarata pasta
500 g
Lamb sweetbreads
Cave cheese
200 g
80 g
1 leave
1 bunch
Olive oil
200 g
500 g
Olive oil
150 g
White wine
300 g
Squid ink
30 g
3 pieces
White wine
100 g


Step 01

For the Cave Cheese Mousse

  • Melt the cheese and milk in thermomix at 60°C.
  • Add soaked gelatine leave and fill the canister.

Step 02

For the lovage

  • Blanch lovage for 10 seconds, stop cooking in ice bath, squeeze all the water away, transfere lovage and oilve oil to thermomix, procces for 10 minutes on 70°C, filter in ice.

Step 03

For the Black Sauce

  • Clean squids, preserve the bodies and put aside all the rest.
  • Gently melt the shallots in olive oil, add the rests of squids, deglaze with white wine, reduce, add cold water and ice cubes.
  • Cook for some hours, add the ink, filter and reduce up to the wanted consistency.

Step 04

For the Lamb sweetbreads

  • Boil the sweetbreads for 5 minutes, stop cooking in ice bath, clean all the the nerves and skin out and cut. Cut the squids to the same size as pasta.

Step 05

Finishing the plate

  • 3 pieces of garlic 3 shallots 100 gr of white wine Warm up gently the olive oil with garlic, remove the garlic, add shallots, fry it gently, add the squids and sweetbreads, deglaze with white wine, add the black sauce. Oasta must be al dente.
  • Cook calamarata 3/4 and finish the cooking in the sauce.
  • Finish the dish with cave cheese mousse and lovage oil.

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