Fileja di Tropea au Ragû de Saucisse Calabraise et Tomate

The first Calabrian dish par excellence

The Fileja di Tropea is the Calabrian pâte par excellence: a short and twisted format, filet in bronze, which retains the rich and tasty sauces. Combined with a sauce of Calabrian sauce and tomato, it becomes an irresistible first dish.

Ingredients

• 320 g of Fileja di Tropea filed in bronze
• 300 g of fraîche calabraise saucisse
• 400 g of peeled tomatoes
• 1 oignon de Tropea
• 2 gousses d'ail
• Huile d'olive vierge extra calabraise
• Piment calabrais à volonté
• Basilic frais
• Pecorino calabrais râpé
• Sel à volition

Preparation

1. Retire the boyau de la saucisse et l'émietter großèrement.
2. Revenir the eye and the eye in the oil 3 minutes.
3. Please saucisse et faire for 5 minutes.
4. Incorporer les tomates, les piments et les sel. Cook for 20 minutes.
5. Cook fileja in eau salée al dente.
6. Egoutter et faire sauter dans le ragû 2 minutes.
7. Serve with basil and pecorino cheese.

Advice

The Fileja file in bronze on a wrinkled surface that is suitable for ragû. For more intensity, add a Nduja cuillère au ragû.