QUALITALY 139

May 2024 XVI MAGAZINE AT PAGE 51 PRODUCTS Calabrian PDO liquorice Called the black gold of Calabria, it is a balsamic root that has been cultivated since the 17th century on some of the region’s coasts. It is harvested throughout the year and, depending on the type, can be dried or treated with water to obtain its juice. Its flavour is sweet, aromatic, intense and long-lasting. Candy, ice cream, biscuits and liqueurs are made from it. Tropea onion Tropea does not indicate the area where the bulb is produced but the type of bulb. In fact, the Tropea onion is cultivated and produced in almost the entire Tyrrhenian coastal area of Calabria, which has a humid, sandy soil and a temperate climate that is mild during the winter. Unlike white and golden onions, the Tropea onion is sweeter. Rounded in shape, its shell is bright red, while the inside is white and fleshy. Harvesting is done by hand and the onions intended for processing are left in the field about 8 days to favour dehydration. Excellent raw, fried and with boiled meats. Nduja Nduja di Spilinga derives from the Latin word induco (to introduce), which refers to the action of introducing the processed meat into the stomach lining . This very simple preparation has been handed down from generation to generation. Calabrian hot chilli peppers grown, harvested and dried naturally in the sun are essential in the recipe for Nduia: the ratio of chilli pepper to meat is 1:2. The meat used to make it is the fattest parts of the pig. Once the dried chillies, previously crushed, have been mixed with the minced meat, they are salted, the mixture is stuffed into the caecum and the product is smoked, at least half an hour a day for about ten days. Curing, which can last from three to five months in a cool, dry environment, concludes the production cycle. __________________________________ AT PAGE 52 RECIPES __________________________________ RECIPE Pasta with nduja It is a very simple and extremely hot recipe. Watch the dosage to avoid destroying your taste buds. There are several ways to prepare it, one variation is pasta with nduja and anchovies , but here we propose the classic version with caciocavallo cheese and basil. Ingredients for 4 persons • 320 g pasta; • 80 g nduja; • 1 Tropea onion; • 350 g tomato pulp; • extra virgin olive oil; • basil; • 50 g caciocavallo cheese; • salt. Preparation Chop the onion and fry it in a pan with oil. Remove the casing from the nduja, crumble it and put it in the pan. Then add a ladle of hot water and stir. Now put in the tomato pulp and cook it for about 15 minutes. In the meantime, cook the pasta in plenty of salted water, drain it al dente and then transfer it to the pan with the sauce. Prepare the caciocavallo cheese flakes and chopped basil leaves and add them to the pan and sauté the pasta for a couple of minutes. __________________________________ RECIPE Beans and chicory Typical Calabrian recipe. A little broth at the bottom of the dish makes it resemble a soup. Spicy chilli pepper is a must. It is a dish that can work both as a first course and as a side dish. Enjoy it with slices of toasted bread. Ingredients 4 persons • 1 kg chicory; • 300 g white or borlotti beans; • 2 cloves of garlic; • chilli; • extra virgin olive oil and salt Procedure Wash the chicory by removing the roots and bad leaves. Then blanch it in plenty of salted water and drain it once wilted without squeezing it, forming a ball. Then cut it with a knife into small pieces. In a large saucepan, add oil, chilli pepper and two cloves of garlic, blanched. Let the garlic brown for 3-4 minutes. Then add the boiled beans. Stir and leave to brown for a few minutes before adding the chicory. Pour in 2 glasses of water and some salt. Now continue cooking over low heat for about 20 minutes with the lid closed. Stir occasionally. The brothy part should always be present and at the end it should be thick enough. Turn off the heat and serve with more hot chilli pepper, preferably fresh in oil. __________________________________ RECIPE Calabrian-style Snails A tasty second course to be enjoyed especially in autumn and winter. Throughout the region, they are usually eaten after the first autumn rains. It is advisable to buy them already cleaned to avoid the long cleaning process. Ingredients for 4 persons • 800 g shelled and cleaned snails; • 1 tablespoon oregano; • 300 g onions; • chilli powder to taste; • 100 g tomato paste; • 4 tablespoons extra virgin olive oil; • fine salt to taste Preparation Chop the onion and brown it in a pan with 4 tablespoons of oil. Once the onion is golden, add the snails and fry them for a minute. Then add some hot water and a little salt. Now let them simmer for about 45 minutes, covering the pan with a lid and adding more hot water if necessary until they are cooked. When the snails are dry, sprinkle with the chilli powder and tomato paste and let everything mix together. Add salt if necessary, turn off the heat and add some raw olive oil, oregano powder and serve with slices of homemade bread. __________________________________