Pesto Alla Calabrese Food

LONG FUSILLI PASTA WITH PESTO CALABRESE

Steps:

• Put a pot of water onto boil for the pasta. Add salt once it starts to boil.
• Prepare the vegetables. Peel and slice the onion, cut the pepper and the tomatoes into pieces. Wash and chop the basil. If using a fresh or dried red chilli pepper, cut into small pieces.
• Heat the oil In a large frying pan or skillet. Add the onion and cook until slightly soft. Then add the red pepper and cook until it starts to soften too.
• Add the tomatoes and peperoncino and let the vegetables cook until they are all soft. Add salt and pepper to taste along with the basil and oregano.
• Remove the vegetables from the pan, let them cool a little and liquidize them with their cooking juices in a food blender or processor. You need to get a smooth creamy consistency. I like it a little rustic, meaning with some small veg pieces.
• Pour the sauce into a bowl and add 200g of the ricotta and the pecorino. Mix everything together with a fork to incorporate the cheeses.
• Cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and strain it.
• Return the pasta to the pan and add the sauce. Mix well. If you think the sauce is too dry, add some of the saved pasta cooking water.
• Serve immediately with the extra ricotta cheese and peperoncino flakes if required.
• I also served this dish with datterini tomatoes roasted with garlic for 10 minutes in a hot oven.

CHICKEN CALABRESE

Steps:

• Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
• In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
• Salt and pepper as needed and simmer 30 minutes.
• Serve with rice or polenta.