The typical recipes of Calabria are so many and varied that choosing only a few is really difficult, so in the majority you will find here the recipes of Reggio Calabria. Calabria is a hospitable, wild and beautiful land with a pristine sea and mountains with breathtaking views, and with a thousand-year-old culinary tradition. It is a tasty and tasty cuisine linked to the products of the land and especially to those of the sea.
In Calabria, meats are produced that have a long tradition, the most famous is nduja, a soft salami that is prepared with the fatty parts of the pig and the chili. In addition to cured meats, cheeses are also. Calabria has one of the oldest dairy traditions in our country. The various pecorino crotonese or Pollino pecorino, caciocavallo or Pollino burrito, to name but a few, are exported and enjoyed not only in Italy.
Let’s start with recipes that are both land and sea.
The first dish for Sundays and festive days are the typical macaroni, seasoned with a sausage sauce and lots of grated salted ricotta
Macaroni are a type of handmade dough not very difficult to prepare even if the processing is a bit long.
Necessary to make macaroni
- 300 grams of flour type 0
- 300 grams of semolina
- 1 teaspoon salt
- 1 teaspoon olive oil
- a glass about hot water
Preparation of macaroni
Mix the flour type 0 with the semolina, add the salt and oil and work the dough with your hands adding the water slowly. This is because the end result must be a fairly hard but not moist dough. Make a brick and refrigerate at least an hour. After this time, work it a little more with your hands and cut it into pieces and roll the piece with your hands make a rather long cylinder of dough the diameter of a finger. Prepare as many cylinders as there are pieces you have cut. These cylinders in turn are cut into pieces of about 2 centimeters. At this point we have to give it the original shape and this is done by rolling the 2 centimeter piece around a sock iron or if you do not have it available on a wooden skewer stick. Roll the dough to the toothpick and flatten until it has covered the whole toothpick. Remove the toothpick and at this point and we will have got the first maccaruni which is precisely a kind of rather coarse laundry spaghetti.
We repeat the processing for all the pieces of dough.
Let’s now prepare the sauce to season our macaroni.
Necessary for macaroni sauce
- Kilograms 1 – 1,200 peeled tomatoes smoothies
- 300 grams of ground pork
- 300 grams of minced beef
- 2 sausages (if you find the typical ones of Reggio Calabria with fennel seeds and black pepper)
- 1 small onion
- olive oil, salt and pepper just enough
- salted and grated ricotta to season
Preparing the sauce
In a rather large pan put a few tablespoons of olive oil and fry the chopped onion rather finely.
Add both pork and beef and peeled and chopped sausages. Adjust the salt and pepper and after about ten minutes add the tomatoes smoothies.
Cook over a very low heat and with a lid for about 6 hours adding a little water if needed during cooking to prevent it from sticking. Once cooked the macaroni in plenty of boiling salted water, season with the sauce and grated on top of the salted ricotta.
Calabrian pasta and broccoli
A typical first dish of the tradition of Reggio Calabria
Necessary for pasta and broccoli with Calabrian
- For this recipe you need to find Calabrian broccoli.
- Grams 700 of short pasta type half-sleeves lined
- 600 grams of Calabrian broccoli already cleaned
- 100 grams of provola cheese or similar
- 5 anchovy fillets in salt
- 100 grams of grated seasoned pecorino cheese
- 2 cloves garlic
- 1 bunch parsley
- salt, chilli and olive oil just enough,
Preparation of pasta and broccoli with Calabrian
Clean and cut into not very large pieces the broccoli and cook them in plenty of boiling and salted water for about 15-20 minutes. Do not throw the broccoli cooking water as it will be used to cook the pasta.
In a pan with 4 -5 tablespoons of olive oil cook the anchovies finely chopped with garlic also very finely chopped.
Add the chopped chilli and cook for 3 or 4 minutes. At this point add the broccoli in pieces, adjust the salt and cook for a few more minutes. In the meantime you will have put the cooking water back on the heat and as soon as it is boiling put the pasta. Once cooked and drained put in the pan with broccoli, add the chopped provola and the chopped parsley and mix well. Before serving on the table, sprinkle with plenty of grated seasoned pecorino cheese.
Necessary for the Calabrian swordfish
- 1 kilograms of swordfish
- 300 grams of chopped tomatoes
- 3 potatoes
- 1 garlic clove
- half-onion of Tropea
- 10 grams of capers
- 50 grams of black olives without hazelnut
- olive oil, chilli, salt and parsley just enough
Preparation of swordfish to Calabrian
First we put the potatoes in plenty of boiling water without peeling them for about thirty minutes. (time depends on the size of the potatoes).
In a saucepan fry the finely chopped onion and garlic with 4 tablespoons of olive oil until golden brown. Add the capers and olives and chopped tomatoes and cook for 5 minutes. Adjust the salt, chopped chilli and put the sliced swordfish in the pan. Cook about 6 – 7 minutes turning the fish several times. Halfway through cooking, add the potatoes that you have peeled and chopped and mix everything together. Before bringing the chopped parsley to the table.
Anicia to the bra
Necessary for anals to the bra
- 1 kilogram of clean, eviscerated aches
- 80 grams of stale bread or bread crumbs
- 80 grams of green olives without hazelnut
- 25 grams of capers
- 1 garlic clove
- 1 bunch parsley
- salt and black pepper and olive oil just enough
Preparing anals for the bra
Finely chop the garlic, capers, parsley and add the bread crumb and green olives cut into rounds. Mix it all together.
Put a few tablespoons of olive oil in a baking soil, possibly chard.com. To cover the entire surface of the pan now place the aniths next to each other. Drizzle the layer with the garlic caper and crumb mixture and drizzle with olive oil. Continue alternating layers of aninics and mixture until the ingredients are exhausted. Wet again with olive oil and put in the hot oven at 180 degrees for 30 minutes.
And now let’s move on to the typical sweets.
Typical treats that are prepared in the Easter period.
Necessary for cudduraci
- 400 grams of flour
- 150 grams of sugar
- 3 eggs
- 50 grams of aniseed liqueur
- 100 grams of butter at room temperature
- 1 packet of baking powder
- 1 lemon
- 50 grams of milk
- coloured sugars for sealing
Preparation of cudduraci
Knead the flour with baking powder, add the eggs. aniseed liqueur, sugar and butter, chopped. Work with your hands until the butter has melted completely, add the grated lemon peel and form a soft and compact ball. Refrigerate the dough for at least 20 minutes.
Pick up the dough and still work with your hands. Now make balls with the dough and give each ball the shape you like the most, like dove, braid, or heart-shaped but with the maximum height of the dough of 2 centimeters.
Brush the biscuits with milk and decorate with coloured sugars.
Bake in an already hot oven at 180 degrees for 15 to 20 minutes or until the surface is golden brown.
Honey fussis is the Calabrian version of the fussy that is prepared in Sicily.
Necessary for honey fuss
- 350 grams of wheat flour
- 4 whole eggs
- 30 grams of butter
- 200 grams of honey
- 30 grams of sugar
- 1 lemon
- salt as needed
- half a litre of seed oil to fry.
- coloured sugars for sealing
Preparation of honey-snip
In a bowl break the eggs, adding a pinch of salt and working the dough with a wooden spoon slowly add the flour, flaked butter, sugar and grated peel of a lemon. Take the dough and work with your hands until you get a compact and firm loaf. Put the dough covered with a film in the refrigerator for at least an hour. This way you work the dough better.
Cut the dough into many pieces and roll the pieces until they become cylinders one centimeter thick. These cylinders should be cut into pieces of about one centimeter to which you try to give a round shape.
Fry the pieces in plenty of seed oil to fry until golden brown, about 4 minutes and pass them in to the paper towel to remove the excess oil.
In a bowl put the fried pieces and sprinkle everything with honey, stirring well. Dust edunted with coloured sugars and served on the table.