Our Sunday column “Roberta's kitchen with extra virgin olive oil” continues to explore the regional gastronomic tradition to propose original and tasty recipes, enriched by the best oils of the area.
Today the protagonist of this column, Roberta Rogeri, official oil taster and cooking expert (in the picture), offers us a first course from Calabria, Fileja with sausage ragout, IGP Tropea red onion and pecorino cheese obviously embellished with extra virgin olive oil Calabria Igp, medium fruity.
difficulty: easy
Preparation: 15 min
Cooking time: 60 -70 minutes
Serves: 4 Guests
Cost: Bass
INGREDIENTS:
- 400 g Fileja pasta (typical Calabrian pasta format)
- 400 g crumbled pork sausage
- 400 g peeled tomatoes
- 1 clove of garlic
- 1 red onion of Tropea IGP
- 1 chilli
- wild fennel
- grated pecorino
- Sale
- Calabria PGI extra virgin olive oil, medium fruity
PREPARATION:
Heat the oil in a pan and fry a clove of garlic and the onion, all finely chopped. Add the crumbled and browned sausage, the peeled tomatoes, the fennel, the salt and cook for about 15-20 minutes, adding a little water if the sauce becomes too narrow.
Bring the water to the boil in a large saucepan and cook the Fileja al dente.
Drain and toss the pasta into the pan with the ragù, adding the chopped chilli pepper and grated pecorino.
Before serving, decorate with a generous drizzle of Calabria IGP extra virgin olive oil.
