Fileja Calabrese con 'Nduja e Pomodoro Secco
Vibo Valentia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Calabria
II
Description
Hand-rolled pasta from the Vibo Valentia province — twisted around a thin stick (ferretto) to create a spiral-groove tube — dressed with a spicy sauce of 'nduja (spreadable Calabrian salami), sun-dried tomatoes in oil and fresh basil. The 'nduja melts completely into the hot sauce, releasing its fat and turning it an extraordinary orange-red. This is Calabrian pasta at its most assertive.
III
The Thread
—Pasta twisted around a ferretto stick — the same tool used in both regions to create a spiral-groove hollow tube Abruzzese
—Short pasta cooked in a spicy pork sausage sauce that melts its fat into the pasta — the Spanish chorizo version of the same spreadable-sausage-as-sauce concept Spanish
—Fermented hot paste melted into hot fat as the base of a pasta sauce — same principle of using a spiced fermented product as both fat and flavouring Korean
IV
Flavour Context
Spicy, fatty, intensely savoury; 'nduja fat coats every strand; sun-dried tomato adds sweetness and acidity; the heat builds slowly — Calabrian pasta that demands attention
Pillars V — VII
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