PASTA ALLA CALABRESE - DELICIOUS ITALY
If you believe local legend, you will discover that the girls of Calabria were obliged to master the preparation of 13 types of pasta before they were able to marry.
Provided by Delicious Italy Team
PENNE ALLA CALABRESE - PENNE PASTA WITH CALABRESE SAUCE
This recipe is a traditional from the Calabria region of Italy. It's made with fresh and tasty ingredients.
Provided by Nonna Box
Categories Pasta
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Number Of Ingredients 11
Steps:
- In a pan, put 3 tablespoons of oil and 1 clove of crushed garlic and quickly melt the 2 anchovies (if you wish, you can add a few pieces of red pepper).
- Chop the pitted olives, capers and tuna, and pour them in the pan.
- After a few minutes, add the tomato pasta, salt and a pinch of oregano and pepper. Let it simmer for 10 minutes.
- Meanwhile, boil the penne in salted water, then drain and dress it with the already prepared sauce.
Nutrition Facts : Calories 2040 kcal, CarbohydrateContent 334 g, ProteinContent 92 g, FatContent 39 g, SaturatedFatContent 5 g, CholesterolContent 58 mg, SodiumContent 6965 mg, FiberContent 27 g, SugarContent 33 g, ServingSize 1 serving
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CAPRETTO AL FORNO ALLA CALABRESE RECIPE | GOOD FOOD
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Category Main-course
Pre-heat oven to 180C. Season flour and dust kid pieces. In a large frying pan over a medium heat, heat half the olive oil. When hot, braise kid pieces on all sides until golden, remove from pan with slotted spoon. Discard oil.
In a heavy-based baking dish, over a medium heat, heat remaining olive oil and garlic. Add shallots and gently fry until golden. Add kid pieces, bouquet garni, peppercorns and bay leaves. Turn up heat to high, add white wine and allow to reduce. Season to taste. Add water, and tomatoes. Place a cartouche over the pan (a piece of baking paper the size of the pan surface), tucking the paper into the sides of the pan. Remove from heat and place in the oven. Bake for 1 hour, until tender.
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From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course
Pre-heat oven to 180C. Season flour and dust kid pieces. In a large frying pan over a medium heat, heat half the olive oil. When hot, braise kid pieces on all sides until golden, remove from pan with slotted spoon. Discard oil.
In a heavy-based baking dish, over a medium heat, heat remaining olive oil and garlic. Add shallots and gently fry until golden. Add kid pieces, bouquet garni, peppercorns and bay leaves. Turn up heat to high, add white wine and allow to reduce. Season to taste. Add water, and tomatoes. Place a cartouche over the pan (a piece of baking paper the size of the pan surface), tucking the paper into the sides of the pan. Remove from heat and place in the oven. Bake for 1 hour, until tender.
Serve hot from the oven, with braised fennel and broad beans or creamy mash, garnished with chopped flat leaf parsley.
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