Calamarata alla ponentina con mozzarella campana dop

Ingredients

• 400g Calamarata Leonessa
• 200 g mozzarella di bufala campana dop
• 100 g of capers
• 150 g of anchovies in salt
• 150 g of pitted black olives
• 100 g of pine nuts
• 50 g of peeled almonds
• 200 g of tomato pulp
• Extra virgin olive oil
• 30 g of Genoese pesto
• 1 clove of garlic
• Salt
• For the Genoese pesto:
• 50 g of basil
• 50 g grana padano
• 30 g of pecorino cheese
• 1 clove of garlic (without soul)
• 40 g of pine nuts
• Coarse salt