Curious facts and recipes about Italian cuisine made in Calabria

  1. Paccheri with clams

    Paccheri and Clams Recipe

    Paccheri and Clams Recipe, a first course that tastes of the sea, fragrant, ideal to prepare for lunch or dinner with friends

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  2. Pan-fried peppers with Tropea onions

    Pan-fried peppers with Tropea onions

    If you are looking for a good summer side dish to accompany meat dishes as well as cheese, pan-fried peppers with Tropea onions is what you are looking for. During the hot season, when peppers and onions are in season, the dish is at its best, with intense aromas and flavours. A recipe you can prepare without too much difficulty. Among the ingredients (the amounts given are for four people) we like to add Calabrian black olives and, if you like, a few capers, which will give an extra touch of flavour to this delicious vegetarian side dish.

    The ingredients for making pan-fried peppers with Tropea onions

    • 1 kg peppers (mixed yellow, green and red)
    • 2 small Tropea onions
    • 30ml extra virgin olive oil
    • Black olives to taste
    • Calabrian chilli pepper to taste
    • Salt and pepper to taste

    How to prepare pan-fried peppers with Tropea onions

    Wash the peppers by removing the stalks, then cut them in half and remove the white filaments and seeds. Slice them into strips and place them in a bowl. Peel the Tropea onions and cut them into thin slices.

    Place a couple of tablespoons of extra virgin olive oil in a large frying pan, heat up the oil, then plunge in the sliced onions and cook for 2-3 minutes, taking care to stir to ensure even cooking.

    We add peppers to the pan and continue cooking for a few minutes, add a few ladles of hot water (vegetable stock is better if possible) and continue cooking until the liquids are completely absorbed.

    Season with pepper and salt, add a few chunks of

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  3. Octopus with potatoes and green beans

    Octopus with potatoes and green beans

    Fragrant, fresh and delicious octopus with potatoes and green beans is a perfect dish to prepare during hot summer days

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  4. Cous cous with raw vegetables

    Cous cous with raw vegetables

    An easy, appetising, nutritious and fresh recipe?  Without sacrificing taste, we can prepare an excellent couscous with raw vegetables

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  5. Pan-fried hake with lemon

    Pan-fried hake with lemon

    A very tasty and really easy to prepare fish main course, a recipe suitable for all kinds of occasions, from a simple family lunch/dinner to slightly more demanding events

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  6. Tropea red onion risotto

    Tropea red onion risotto

    The Tropea onion is combined with rice to create a simple, inexpensive, easy-to-make and delicious dish!

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  7. Pasta with cruschi peppers and anchovies

    Pasta with cruschi peppers and anchovies

    A very tasty first course combining the strong flavour of the anchovies with the more delicate and sweet taste of the cruschi peppers

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  8. Red onion cream

    Red onion cream

    An excellent red onion sauce from Tropea. Useful to accompany main meat dishes, cheeses or to stuff piadinas, flatbreads and pizza

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  9. Paccheri with grouper

    Paccheri with grouper

    The grouper is a highly prized fish with a very delicate taste. It can be prepared in the oven, in carpaccio, as a filling for delicious rolls or to season pasta. The recipe we propose is based on a first course: Paccheri with grouper, an excellent dinner saver when guests arrive at the last moment and you want to prepare a tasty dish in no time. Below is the recipe for four people to follow step by step.

    Recipe ingredients Paccheri with grouper

    • 350g of paccheri
    • 300g grouper fillets
    • 1 clove of garlic
    • Half a glass of white wine
    • Extra virgin olive oil to taste
    • Salt to taste
    • Chilli pepper to tast

    How to make Paccheri with grouper

    After having properly cleaned the grouper fillets, we proceed by reducing them to small chunks. In a pan, pour two rounds of extra virgin olive oil and brown 1 clove of garlic and, if desired, a piece of hot pepper.

    Add the chunks of grouper and cook for a couple of minutes before blending with white wine. Season with salt and pepper and finish cooking.

    We boil our paccheri in abundant salted water, drain them al dente and arrange them in a pan together with the chunks of grouper. We mix gently, cook over low heat without a lid for a few minutes, then plate and serve seasoned with a few drops of our delicate and tasty lemon EVO oil.

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  10. Tart with fig jam and chocolate

    Tart with fig jam and chocolate

    The tart is one of the classic grandmother's cakes that you can prepare by filling it with creams and fruit to your liking. What we are showing you today is the recipe for Crostata with fig and chocolate jam. As jam we use our Fig and Cinnamon Delight, an organic product with a unique flavour which, when combined with chocolate, becomes the right element for a mouth-watering dessert. 

    Ingredients for the Tart with fig jam and chocolate

    • 300g 00 flour
    • 2 eggs
    • 150g sugar
    • 100g butter
    • 200g fig and cinnamon jam
    • 50g dark chocolate

    How to make the Tart with fig jam and chocolate

    In a fairly large bowl, sift the flour, add the sugar and the cold, diced butter. Knead coarsely, then add the eggs and knead the dough into a smooth dough ball.

    Place the dough ball wrapped in cling film in the refrigerator and let it rest for about an hour. Meanwhile, line a baking tray with baking paper. Recover the dough ball and cut one third of it into strips of dough that will cover our tart. Spread the remaining dough in the lined baking tin, raising the edges slightly to accommodate the jam.

    Spread the fig jam evenly over the disc of pastry, then add the dark chocolate, reduced to flakes. With the shortcrust pastry set aside we make strips that we will place in a lattice shape on our tart. We preheat the oven to 180°.

    Put the tart in the oven and bake for about 40 minutes or until the edges begin to darken. Take the tart with fig jam and chocolate out of the oven and let it cool before eating.

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