Pasta Aubergine e 'nduja
15 recipes
Calabrian fileja with 'nduja and red onion
ingredients
servings
2
Condimento per bruschetta al pomodoro e cipolla rossa di Tropea Calabria IGP Valbona
200 oz
Semolina pasta
280 oz
'Nduja
70 oz
Natural sea salt
to taste
Olive oil
20 fl oz
first courses from Italy - Calabria
Calabrian fileja with 'nduja and red onion
Calabrian fileja with 'nduja and red onion
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The different peoples and cultures succeeded over time have contributed to enrich the gastronomic panorama of Calabria, today recognized from the culinary point of view mainly for the mixture of flavors and aromas of the typical red hue: 'nduja, chilli pepper, Tropea onion and much more. Discover the spicy My Cooking Box exclusively signed by Sonia Peronaci, founder of Giallo Zafferano! The Box contains all the ingredients in the right dose to make your Chef's dish!
preparation
step 1
In a large saucepan bring to the boil 2 liters of water (if you use less water, adjust the salt proportionally);
step 2
In the meantime heat the extra virgin olive oil, the red onion sauce and the 'Nduja in a pan over low heat. Heat until the 'nduja is melted at the same time.
step 3
When the water for the pasta boils add the sea salt crystals. Wait for the water to boil again and add the Fileja, taking care to keep the water boiling to a minimum and to mix the dough gently, so as to avoid breaking it.
step 4
To obtain a perfect cooking al dente cook the file for 10 minutes (continue cooking for a few minutes if you want a softer consistency).
step 5
Drain the pasta and place it directly in the pan of the sauce. Stir gently for 1 minute on low heat.
step 6
Arrange the pasta on the plates.
