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SCALILLE (traditional Christmas)

Ingredients: 5 eggs, 250 gr . Sugar, 150 ml. oil, one packet of yeast, 700 gr . some flour, frying oil, a lemon.

Procedure: on a pastry place the flour, add oil, eggs, sugar, yeast and made from a hard dough. Form a stick of 20 cm, fold them approaching the two ends of the stick half twisted around itself and then take the two ends and unite them. Fry then heated in hot oil in a pot of honey and dip the scalille . If you want instead of honey can 'use a glaze of sugar.

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RUSTIC PIZZA WITH SAUSAGE AND RAPE

Ingredients: 500 gr. of flour, 4 eggs, 100 ml oil, 250 ml of milk, a cube of yeast, salt, turnips, sausages.

Procedure: put the flour on a pastry board, add oil, eggs, salt and yeast dissolved in warm milk. Mix everything until a soft dough and let rise. Cook the turnips in a pan with oil and a clove of garlic. Grease a baking dish and pour half of the dough, slice the sausage and place along with sull'impasto turnips and cover with the remaining dough. Finally, brush with beaten egg and bake at 180 degrees for 30 minutes.

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RISOTTO CALABRESE

Ingredients: 400 gr. rice, 200 gr . cheese, 70 gr . grated pecorino cheese, 3 eggs, bread crumbs, olive oil, salt. For the ragu ': 400 gr . of chopped tomatoes, 250 gr . of diced pork, half a glass of red wine, onions, basil, salt, 2 tablespoons extra virgin olive oil.

Procedure: fry the chopped onion, add the meat and brown. Add the wine, let it evaporate and then add the tomato pulp. Add salt and pepper and put a leaf of basil, cook for about an hour. When the sauce 'is ready pour it into a bowl and add egg, breadcrumbs and cheese. Cook rice and drain it al dente and season with three quarters of ragu '. With ragu 'Left formed the small meatballs and fry in hot oil. Cook eggs remained and sliced \u200b\u200bcheese that is the eggs. Prepare a baking pan greased with olive oil and bread crumbs. Fill it with half 'of the rice and spread it on the meatballs, eggs and cheese. Cover with the remaining rice and sprinkle with bread crumbs, bake at 200 degrees for 15 minutes.

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PASTA AND POTATOES BAKED

Ingredients: 500 gr. of rigatoni, 500 gr . potatoes, olive oil, 150 gr . bacon, cheese, hot pepper, black pepper, salt, onion, cheese.

Procedure: fry in a pan with extra virgin olive oil: onion, bacon and potatoes cut into cubes . After being fried, add water. When the potatoes are cooked toglietene part. Cook the pasta with bacon, chili, salt, black pepper and potatoes by adding water little by little. Since should be fired, let the pasta al dente. When cooked add the potatoes that you had put aside and pecorino. Mettette all in a pan of sliced \u200b\u200bcheese and then divide the dough and bake for 10 minutes.

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CHINULILLE

Ingredients for the dough: 500 gr . flour 3 egg yolks, water.
Ingredients for filling: 300 gr . ricotta cheese, 2 egg yolks, 200 gr. sugar, cooking oil, sugar.

Procedure: prepare a soft dough with flour, 3 egg yolks and water to taste, mix well and put to rest. To prepare the stuffing in a bowl the ricotta, 2 eggs and sugarmill. Roll out the dough and form small ravioli, the center put a spoonful of filling, sealed the edges with hot oil and fry. With a slotted spoon remove from heat and sprinkle with powdered sugar.

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' NCHIAMPARA

Ingredients: 3 onions, 100 gr . of flour, extra virgin olive oil, salt.

Procedure: sliced \u200b\u200bonions and cook slowly in oil until golden. Dissolve the flour in water, add salt, mix it with the onions and fry in hot oil. Let dry the excess oil on a paper towel.

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BACCALA 'WITH POTATOES

Ingredients: 1.5 kg . already soaked salt cod, 500 grams . potatoes, extra virgin olive oil, salt and pepper.

Procedure: chopped not very the big cod. Remove skin and bones. Put in layers in a baking the cod, potatoes, peeled and cut into slices. Add salt and pepper and pour a glass of oil you put the pan on the fire and stew for the whole 30 minutes.

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Grispello O CUDDRURIADDRI

Ingredients: 1 kg. flour, 500 gr . potatoes, 1 cube of yeast, water, salt, oil for frying.

Procedure: On pastry put the flour, add the mashed potatoes and salt. Dissolve the yeast in warm water and add just enough to get a dough too hard. From this mixture form small balls and let them rise. A rise achieved by each ball formed a donut and fry in hot oil.

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Grouper CALABRESE

Ingredients: 8 slices of grouper 100-gr , 3 tablespoons extra virgin olive oil, 100 gr pitted black olives, 30 g . salted capers, 4 ripe tomatoes, 2 bay leaves, 2 cloves of garlic, 100 ml dry white wine, flour, salt and pepper.

PROCEEDINGS flour the slices of grouper, lay them in a pan and place over the capers desalted , tomatoes peeled and cut into chunks, olives, garlic and parsley, bay leaf, salt and pepper. Wet with oil and white wine and close the pan with a sheet of aluminum foil. Bake in preheated oven at 180 degrees for 20 minutes. Serve sprinkled with chopped parsley.

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BUCCUNOTTI

INGREDIENTS: 500 gr . flour, 200 gr . butter, 200 of sugar, 3 eggs, jam, a pinch of baking soda.

Procedure: to prepare pastry mix flour, melted butter, sugar, eggs and a pinch of baking soda. Roll out the dough into a thin and with this lined molds. Fill them with jam and cover with the other pasta. Bake in oven at 160 degrees for 30 minutes. Sprinkle with powdered sugar and serve fresh.

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TURDILLI (traditional Christmas)

Ingredients: 800 gr. flour about 1 cup oil, 1 cup sugar, 1 glass of wine, 1 cup of eggs, cinnamon, oil for frying, 1 teaspoon of baking soda.

Procedure: have the flour in a fountain in the center and pour in the olive oil, wine, eggs, sugar, a pinch of cinnamon and a teaspoon of baking soda. Knead well until dough is not too soft. You form cylinders about 3 cm in diameter and 5 in length and try to get some scoring as if they were the dumplings. Fry the turdilli little at a time in hot oil turning often. When well browned remove them and let them dry on a paper towel. Heat the honey in a saucepan, stirring with a wooden spoon until will be dissolved. Remove the pan from the heat and immediately plunge turdilli , covering them completely with honey.

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LAGAN AND CECI

Ingredients: 600 gr. wheat flour, 300 gr. chickpeas, 2 dl of olive oil, 200 gr . of chopped tomatoes, a clove of garlic, salt.

Procedure: prepare the dough mixing the flour with enough water. Roll out and take a puff, and from this derived the fettuccine 1 cm wide. Fry the garlic, remove just browned and add the tomatoes and salt. Cook until the sauce is well reduced. Cook the lagane in boiling salted water, drain and season with chickpeas and tomato sauce. Stir gently and serve.

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aubergine balls

Ingredients: 500 gr . Eggplant, 200 gr. of minced pork, 2 eggs, 5 tablespoons of bread crumbs, 2 tablespoons grated pecorino cheese, parsley, salt, oil for frying.

Procedure: cut the eggplant into pieces and dip them in boiling salted water for 10 minutes. Drain the eggplant to make good out all the water and chop. Put the eggplant in a bowl with eggs, cheese, minced meat, salt, bread crumbs and chopped parsley, mix everything to obtain a well-connected. Shape into round balls and lightly crushed,
and fry in hot oil. Drain and serve the meatballs made them dry on paper towels.

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BEEF STEW TO CALABRESE

Ingredients: 300 gr. pork, 300 grams . of pork chops, 200 g . sausage, 500 gr. of chopped tomatoes 4 tablespoons extra virgin olive oil, onion, celery, carrot, a clove of garlic, half a glass of red wine, red pepper, salt.

Method: Lightly brown a clove of garlic and chili in a pot with oil, brown the spare ribs, pork and sausage, cut into small pieces. Add the onion, carrot, and celery salt. When the mixture is wilted, pour in the wine and let evaporate. Remove the garlic, add tomatoes and bring to boil, cover with a lid and cook for a couple of hours over medium heat, stirring occasionally. Serve the meat hot.

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Fusilli alla SILAN

Ingredients: 500 gr. fusilli, olive oil, garlic, onion, 400 gr . of chopped tomatoes, 200 gr . of mushrooms, 100 gr . calabrese sausage, basil, parsley, chili powder, grated cheese, salt.

Procedure: fry a clove of garlic in a pan with oil, remove and fry chopped onion, mushrooms, sliced \u200b\u200band diced sausage . Cook for a few minutes and add the chopped tomatoes. Add salt and cook for another 20 minutes. Almost cooked add chopped parsley and basil and chilli. Cook pasta al dente, drain and dress with the sauce so prepared. Season the pasta with a generous sprinkling of grated cheese and serve immediately on the table.

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EGGPLANT SOTT 'OIL

Ingredients: eggplant, red peppers, oil, vinegar, salt, garlic

Procedure: peel the eggplant, cut into thin slices and then into sticks. Take them in salt for 24 hours and remove, then the salt water. Pour the vinegar, eggplant, and if the rating of sliced \u200b\u200bred peppers in a pan without adding water, put out the fire reached a boil. Allow to cool. Pressing the eggplant in a torch. Fill the eggplant a few jars and add the oil to cover them, if like, add a clove of garlic. At this point the eggplant subt 'Oil is ready: bon appetit!