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Pasta 'Nduja and Tropea onion recipe

Scialatielli with Nduja: A Journey into the Heart of Calabrian Tradition

 

Ingredients:

- 200 g of pasta (scialatielli, spaghetti, or tortiglioni)
- 150 g of nduja
- 1 Tropea onion
- 50 g of Calabrian extra virgin olive oil
- 100 g of tomato pulp
- 100 g of hot water
- Basil leaves
- Salt to taste
- Pepper to taste

 

Procedure:

1. Nduja, the Spicy Heart of Calabria:
   Start this culinary experience by removing the casing from the nduja, a typical sausage from Spilinga, a small Calabrian village famous for its production of this delicious and spicy product. Mash the nduja with a fork, revealing its unique texture and characteristic spicy flavor that will add intensity to your dish.

2. Tropea Onion, an Unmistakable Perfume:
   Cut the Tropea onion into slices, famous for its sweet taste and unmistakable aroma. This variety of onion, grown in the Calabrian lands, will give your sauce a touch of sweetness and a unique aroma, making Scialatielli with Nduja an authentic delight.

3. Calabrian Extra Virgin Olive Oil, the Liquid Gold:
   Fry the onion slices in a pan with Calabrian extra virgin olive oil, a true "liquid gold" that characterizes the region's olive production. This oil will give the dressing a rich and enveloping flavour, making every bite an unforgettable experience.

4. Union of Authentic Flavors:
   Add the nduja to the fried onion, distributing it evenly in the pan. The fusion of the spicy flavors of the nduja with the sweetness of the onion creates a perfect balance, representing the soul of this recipe.

5. Tomato and Basil Pulp:
   Pour the hot water, mix and add the tomato pulp. Let it cook slowly, allowing the flavors to blend. Finally, add fresh basil leaves, giving a touch of freshness to the dish.

6. Pasta:
   Choose the pasta shape you prefer between scialatielli, spaghetti or tortiglioni. Cook the pasta al dente in salted water.

7. The Authentic Taste of Calabria:
   Drain the pasta and add it to the prepared sauce. Sauté the ingredients together, season with salt and pepper, and serve the dish piping hot. This dish is not just a mix of flavors, but a true celebration of Calabrian gastronomic culture. Have a good journey through taste!




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