Main course

STRUNCATURA WITH ANCHOVIES, OLIVES, CALABRIAN CHILLI PEPPER AND EXTRA VIRGIN OLIVE OIL

Ingredients (6 servings) – 500 g struncatura (pasta)– 1 clove of garlic– 18 anchovy fillets in oil– 120 g pitted Ottobratica olives– 12 g lacrimella caper– Extra virgin olive oil– Anchovy-flavoured breadcrumbs– Fresh Calabrian chilli pepper Preparation Fry the oil and the garlic clove in a pan. Add the anchovy fillets and cook over a […]

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BAGNAROTA SWORDFISH

Ingredients (4 servings) – 800 g sliced swordfish– 200 g peeled tomatoes– 1 fresh Tropea red onion– Ottobratica (or green) olives to taste– Desalted capers to taste– Parsley to taste– Extra virgin olive oil– Salt and pepper to taste Preparation Pour the extra virgin olive oil and the freshly chopped Tropea onion into a frying

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ASPROMONTE BLACK PORK FILLET, ASPROMONTE BACON AND BLACK-EYED BEAN

Ingredients (4 servings) – 1 Aspromonte black pork fillet– 8 slices of Aspromontana bacon– 80 g Ciminà caciocavallo cheese– 20 cl milk– 15 g Spilinga ‘Nduja– 200 g black eye bean– 1 clove of garlic (unpeeled)– 2 bay leaves– Chilli pepper– Wild fennel seeds– Salt and pepper– Extra virgin olive oil Preparation Soak the beans

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