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Recipe Book

Calabria

Calabria, along with Sicilia represents Italy’s deep south, and although it can appear a harsh, Spartan land, it is also a land rich in history and traditions, a fact reflected in the many influences visible in it cuisine. Again, pork is an important part of the local diet with salami, capocollo, and soppressata staples in every household. Vegetables are also central, with eggplant a particular favorite and the sweet red onions from Tropea appearing in many different dishes, and the area has some delicious cheeses, such as pecorino, mozzarella and caciocavallo. Calabria’s vast coastline offers up a variety of excellent fish and shellfish: mussels, swordfish, tuna, sardines and anchovies, and as often as not, meals are finished with a few dried nuts and perhaps some dried stuffed figs. And don’t forget its famous red hot chili peppers!

Traditional dishes:

Caciocavallo ai Ferri: Grilled Caciocavallo Cheese

Quick and easy, this grilled cheese is a favorite with kids and adults alike.

Ingredients

  • 800 g fresh caciocavallo cheese

Instructions

  • Cut the caciocavallo into 1cm thick slices and place on a hot non-stick grill pan or griddle (better if it’s the ridged type).
  • When the cheese has turned golden brown and formed a slight crust, turn it over and cook the other side.
  • Serve immediately with a selection of pickles or with baked potatoes.

Number of servings (yield): 4

Maccheroni alla Soppressata: Maccheroni with Soppressata

 Soppressata is a type of Italian dry cured salami, and the Calabrian version is often red from the addition of the region’s renowned chili pepper.

Ingredients

  • ½ onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 fresh sage leaf, finely chopped
  • Few fresh rosemary leaves, finely chopped
  • Extra-virgin olive oil
  • 50 g Calabrian sopressata, finely diced
  • 150 g tinned tomatoes
  • Salt
  • Pepper
  • 200 g maccheroni
  • 50 g grated Parmesan cheese

Instructions

  • Heat a drizzling of olive oil in a small frying pan and add the onion, garlic, rosemary and sage.
  • Cook for about 10 minutes or until the onion becomes transparent.
  • Add the diced sopressata, then the tomatoes and season with salt and pepper.
  • Cook for a further 15 minutes.
  • Cook the maccheroni in abundant, salted boiling water, drain and add the sauce.
  • Mix well and serve immediately with a sprinkling of Parmesan cheese.

Number of servings (yield): 4

Spaghetti alla Cipolla Rossa: Spaghetti with Red Onion Sauce

The wonderful red onions from the Calabrian town of Tropea are famous throughout Italy (and beyond!) and are a true pleasure with which to cook.

Ingredients

  • 4 red onions from Tropea
  • Extra-virgin olive oil
  • Small handful of parsley, finely chopped
  • Few fresh basil leaves, finely chopped
  • 2 small salted anchovies, rinsed and minced
  • 400 g spaghetti

Instructions

  • Heat a good drizzling of olive oil in a frying pan and add the chopped onion.
  • Cook for about 10 minutes.
  • Toss in the chopped parsley and basil and cook for a few more minutes.
  • Check the seasoning.
  • Meanwhile, cook the spaghetti in abundant, salted boiling water.
  • Drain and add to the onion sauce.
  • Toss well together and serve immediately.

Number of servings (yield): 4

Pesce Spada alla Menta: Swordfish Perfumed with Mint

The swordfish caught off the shores of Calabria is some of Italy’s best, and this simple recipe exalts its wonderful flavor.

Ingredients

  • 800 g fresh swordfish cut into 4 slices
  • 2 cloves of garlic
  • 100 g homemade breadcrumbs
  • 50 ml extra-virgin olive oil
  • 50 ml white wine vinegar
  • Small handful of fresh mint, finely chopped
  • Salt

Instructions

  • Cut the cloves of garlic in half, and rub the slices of swordfish with the open end of the garlic.
  • Salt each slice of fish lightly on both sides then press into the breadcrumbs.
  • Heat the olive oil in a large frying pan and fry the swordfish for about 5 minutes, turning it halfway to cook both sides.
  • Drain on kitchen paper, then arrange on a serving dish.
  • Sprinkle fish with the white wine vinegar and cover with the chopped mint.
  • Leave for at least half an hour before serving.

Number of servings (yield): 4

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