calabria

This stuffed flatbread is my Italian mother-in-law’s recipe. It is filled with cherry tomatoes, scallions and olives. Totally meat free for the vegetarians (and vegans…no cheese!).

Pitta Ripiena Calabrese-Calabrese Stuffed Flatbread

flour

olive oil

dry white wine (room temp)

water (room temp)

sea salt

scallions

anchovy filets (optional)

Tablespoon salt cured Italian capers

cherry tomatoes (cut in half (I used 1 small can of cherry tomatoes))

dry white wine

sea salt and pepper

Preheat oven to 425F.

Put all of the dough ingredients together in a stand mixer. Mix on low until it becomes a smooth ball. Add a little bit more flour if the dough seems too wet to be able to form into a smooth and elastic ball. You could also make the dough by hand.

Separate the dough into two portions. Cover with a towel while you make the filling.

DOUGH

Add the olive oil to a large skillet over medium-high heat. Add the scallions and cook for a few minutes. Add in the olives, anchovy filets (if using), capers and cherry tomatoes (I used a small can of Italian cherry tomatoes, tomatoes and the juice).

Let it cook for about 5 minutes. Add in the wine and cook for a few more minutes. Test for salt (it should already be salty from the olives, anchovies and capers, if you’re using them.)

Add a little pepper, if you like. Place the filling in a bowl and let it cool a little (about 15 minutes).

FILLING

Take one portion of the dough to roll and cover the other one with a towel.

Spread some olive oil in the springform pan (I used a 12” round springform pan).

Sprinkle a little bit of a flour on a clean surface and begin to roll out the first section of dough to be large enough to cover the bottom of the pan.

Carefully transfer to the dough to cover the bottom of the pan; set aside.

Spoon in the filling on the surface of the dough leaving the perimeter uncovered.

Roll out the other portion of the dough and carefully cover the filling.

If there are any large portions of dough cut with a pastry cutter. Pinch the two doughs together to seal in the filling. Go around the dough with a fork and press the perimeter of the pitta closed.

Poke the surface of the top layer of the pitta with a fork every few inches.

Brush on a bit of the extra-virgin olive oil.

Bake for 30-40 minutes or until the top gets golden brown.

ASSEMBLE PITTA

A creamy pesto recipe with a spicy kick from Calabria that&#39;s quick and easy to make and full of Southern Italian flavour! Perfect on pasta but also great as a dip or on bruschetta! #pesto #italianrecipe

Long fusilli pasta with pesto Calabrese

400 g (14 ounces) long fusilli

250 g (9 ounces) fresh ricotta (sheep's milk

cheese cheese

vine tomatoes (or 6-8 datterini tomatoes)

red bell pepper (or 2 small ones)

tropea onion (peeled and chopped or other red onion)

oregano

basil leaves

(for

black pepper (to taste)

tbsp extra virgin olive oil

Put a pot of water onto boil for the pasta. Add salt once it starts to boil.

Prepare the vegetables. Peel and slice the onion, cut the pepper and the tomatoes into pieces. Wash and chop the basil. If using a fresh or dried red chilli pepper, cut into small pieces.

Heat the oil In a large frying pan or skillet. Add the onion and cook until slightly soft. Then add the red pepper and cook until it starts to soften too.

Add the tomatoes and peperoncino and let the vegetables cook until they are all soft. Add salt and pepper to taste along with the basil and oregano.

Remove the vegetables from the pan, let them cool a little and liquidize them with their cooking juices in a food blender or processor. You need to get a smooth creamy consistency. I like it a little rustic, meaning with some small veg pieces.

Pour the sauce into a bowl and add 200g of the ricotta and the pecorino. Mix everything together with a fork to incorporate the cheeses.

Cook the pasta al dente in the boiling salted water according to the instructions on the packet.&nbsp;When the pasta is ready, save a cup of the cooking water and strain it.

Return the pasta to the pan and add the sauce. Mix well. If you think the sauce is too dry, add some of the saved pasta cooking water.

Serve immediately with the extra ricotta cheese and peperoncino flakes if required.

I also served this dish with datterini tomatoes roasted with garlic for 10 minutes in a hot oven.

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine....

Nepitelle della Calabria (Calabrian Stuffed Pastries)

9OZ. grape must

nullOZ. 4 1/2 shelled walnuts

dark chocolate

nullOZ. 1 1/2 unsweetened cocoa powder

sugar

cinnamon

null Zibibbo or Passito wine

2CUPS flour

lard

Salt

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine.

FOR THE DOUGH: Knead the flour, sugar, a big pinch of salt and the lard together to form a crumbly mixture. Gradually add 3/4 cup of water, until you have a smooth dough. Roll it out with a rolling pin until it is about 1/16-inch thick. Cut into 20-24 circles. Brush the edge with a little beaten egg. Place 1 tablespoon of filling in the middle of each circle; fold closed into a half moon and press the edge

with a fork. Line a baking sheet with parchment paper, place the nepitelle on top and bake at 350°F for 20-25 minutes.

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