calabrian recipe

The ravioli recipe with 'nduja di Spilinga and fresh pecorino cheese fondue from Calabria, combines the intense and authentic flavors of 'nduja, the traditional spicy sausage, with the creaminess of fresh pecorino, creating an explosion of taste that will delight the palate.

The ingredient to prepare ravioli with ‘nduja and pecorino cheese

To prepare ravioli:

• 300 g of ravioli
• 3 eggs
• A pinch of salt
• 150 g of 'nduja of Spilinga
• 150 g of fresh ricotta
• Black pepper q.b.

To prepare pecorino cheese fondue: 

• 200 g fresh pecorino cheese from Calabria 
• 150 ml of whole milk 
• 30 g of butter 
• Nutmeg q.b. 
• Salt and pepper q.b.

How to prepare ravioli with ‘nduja and pecorino cheese

In a bowl, start mixing the flour and a pinch of salt. Create a well in the center and add the eggs. Continue to knead until you get a smooth and elastic mixture.

Meanwhile, mix the 'nduja of Spilinga and the fresh ricotta in a bowl and add fresh ground black pepper, to give a touch of spicy flavor.

Roll out the thin dough with a rolling pin, cut into circles and put a teaspoon of filling in the center of each circle of dough. Fold in half to form semicircles and seal the edges by pressing lightly with your fingers.

At this point, start cooking the ravioli in boiling salted water until they float.

Once drained, put aside the pasta and devote yourself to preparing the fresh pecorino fondue.

Grate the fresh pecorino cheese and keep it aside. Put on low heat a pan and

Cold Pasta alla Norma is a symphony of tastes and textures, in advance for a packed lunch or a summer picnic, but it's equally delightful served as a main dish for any occasion.

The ingredient to prepare pasta alla Norma

• 400g of pasta (rigatoni or penne recommended)
• 250g eggplants fillets
• 200g of Caciocavallo Silano DOP
• 100g of pesto of dried tomatoes
• Chili-infused extra virgin olive oil
• Salt to taste

How to prepare pasta alla Norma

To prepare it, start by cooking the pasta (preferably rigatoni or penne) in salted water until al dente. Meanwhile, take the eggplants fillets, in a separate pan, with a pesto of dried tomatoes and 

a drizzle of organic extra virgin olive oil.

On the side, cube the Caciocavallo Silano DOP, a cheese with a rich and enveloping flavor. Once the pasta is cooked al dente, cool it down under running water and toss it with the sun-dried tomato and eggplant sauté, adding the cubes of Caciocavallo.

Finally, mix all the ingredients thoroughly to allow them to blend together. If desired, drizzle the dish with a bit more hot pepper extra virgin olive oil, which will add a spicy and fragrant kick.

Pumpkin flower fritters are a typically Calabrian summer delicacy. Their crispy outside and soft inside texture makes them an irresistible appetiser or a perfect dish to serve during an aperitif.

What makes them even more special is the possibility of varying their fillings or ingredients to suit everyone's taste: whether they are stuffed with caciosalame, or vegetarian with Tropea red onion, or with 'nduja di Spilinga for lovers of spicy flavours.

Get ready to taste an explosion of fresh and local ingredients that make this plate a palate pleaser.

100% Calabrian Hamburger with grilled caciocavallo silano PDO, red Tropea onion cream and crispy calabrian bacon PDO !

Sweet and sour peppers are very simple to prepare and go very well especially with recipes based on meat, especially chicken and pork, but also with a good platter of salumi and cheeses. And the gravy is delicious with bread!
Alternatively, the peppers can also be stored in a jar, so as to always have them available for many recipes. Let's see how to prepare this traditional Calabrian recipe.