Tagliolino nero with squid and Soppressata di Calabria DOP – Italian Cuisine

Tagliolino nero with squid and Soppressata di Calabria DOP


To match the intensity of flavor of one of the most characteristic Italian cured meats with the delicate taste of the calamari? Find out how, in this recipe!

Calabria boasts a centuries-old tradition in the production of salami: the first oral evidence dates back to the Greek colonization of the Ionian coasts, while the first written trace was of the Roman writer Marco Terenzio Varrone in the 1st century BC. We need to wait for 1600 to get the first official documentation regarding the tradition of processing pork, published in the written work Della Calabria Illustrata. What is known with certainty is that the Calabrian salumi count many famous admirers, including the writer and adventurer Giacomo Casanova, who tells of having lunch at the table of the bishop Francescantonio Cavalcanti in Calabria. Here he had the good fortune to taste them and probably also tasted the soppressata, the most prized regional sausage.

The Soppressata di Calabria PDO is obtained from meat destined to ham and fillet, to which is added the lard selected from the front of the loin. The meat and lard are then flavored with black pepper in grains or sweet or spicy red pepper and other natural spices. Then bagged in pork guts, are tied by hand with natural twine and left to age for a minimum of forty-five days.

The Soppressata di Calabria has a characteristic slightly flattened shape. Excellent consumed in purity, its round and spicy flavor also make it an original and unusual ingredient, which can enhance a seafood recipe, such as black noodles with squid, a strong dish of Mediterranean cuisine.

Ingredients

300 g black noodles
150 g clean squid
100 g Soppressata di Calabria PDO
2 tablespoons olive oil
1 clove of garlic
1 chili pepper
50 g parsley
juice of ½ lemon
1 lemon
Oil, salt and pepper

Method

Blanch the parsley in plenty of salted water, then toss it immediately in cold water and ice.
Squeeze the parsley well and centrifuge with olive oil, season with salt and pepper.
Meanwhile, in another saucepan boil plenty of salted water and boil the tagliolini.
Sauteuse in a sauteuse to fry the Soppressata di Calabria DOP chopped with your hands in a drop of oil for a few seconds, then add the baby calamari, garlic, pepper and finally when everything will be well sauteed with lemon juice.
Jump again for a few moments and season with the parsley centrifuge previously obtained.
Serve and finish the dish with a scrap of lemon peel.

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