There calamarata with cod and cherry tomatoes it is a simple and tasty first course, ideal for all special occasions, especially the Christmas holidays.

The recipe is very easy to prepare, but the secret to obtaining an irresistible sauce is to use quality ingredients.

Let’s start from salted cod: I purchased a beautiful cod fillet already soaked from my trusted fishmonger to make sure it had been desalted to the right point. I removed the skin and thorns and cut it into bite-sized pieces. For the sauce I chose i cherry tomatoes cherry tomatoes, but alternatively you can also use datterini tomatoes. To make the dish even more appetizing I added capers (previously desalted) and pitted Taggiasca olives (which I love). A little fresh parsley to complete everything and I assure you that the result is spectacular!

I recommend you try this recipe, it will conquer everyone!

What is the difference between cod, cod and stockfish?

We’ve all asked ourselves this at least once, but in the end… what’s the difference? Cod is salted cod. The salting process lasts about three weeks: the cod are placed in large boxes, covered with salt and turned every 4-5 days so that they can absorb all the salt and lose excess water. The stockfishhowever, it is sun-dried cod on special racks for three months. It seems that his name comes from Norwegian stokkfisk or from Old Dutch stocvischor “stick fish” or “dried fish on sticks”.

The extra idea for your calamarata

To make the dish even more colorful you can use a mix of red and yellow cherry tomatoes. They will give a more sophisticated and even more appetizing touch.

What wine to pair with?

The perfect wine to pair with this first course is definitely a Greco di Tufo: fresh, tasty and full of energy, it is fantastic with cod and tomato.

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