Fusilli al Pesto della Calabria
Try this Fusilli al Pesto della Calabria recipe, or contribute your own.
Try this Fusilli al Pesto della Calabria recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 persone (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In un frullatore, oppure utilizzando un mixer ad immersione, mettiamo metà dell'olio, metà della n'duja e frulliamo per qualche secondo.
- Aggiungiamo il pecorino crotonese tagliato a piccoli pezzi, metà della cipolla di Tropea e le noci e frulliamo per un minuto circa.
- Uniamo anche l'altra metà di olio e la n'duja rimanete e frulliamo per qualche altro secondo fin quando tutti gli ingredienti non saranno ben amalgamati.
- Aggiungiamo l'altra metà della cipolla di Tropea tagliata a julienne.
- In abbondante acqua salata cuociamo i fusilli.
- Mettiamo in una padella antiaderente il nostro pesto, scoliamo la pasta e saltiamo il tutto, amalgamando bene.
- Completiamo con scaglie di pecorino e serviamo il piatto ben caldo.
Ingredient weights on a page rarely convey how aggressive raw shallots and fermented pork fat behave when combined in a food processor. Pesto della Calabria differs fundamentally from basil-based emulsions because its primary fats originate from cured meat rather than delicate leaves, requiring careful control over oil temperature to prevent the mixture from breaking during blending. When the blades spin, the proteins in the Pecorino Crotonese bind with the rendered oils of the n'duja, creating a paste that clings heavily to pasta surfaces without requiring starchy cooking water for emulsification.
Achieving the correct texture relies on staggering the addition of the olive oil. Blending half the oil with the n'duja first establishes a smooth base before the hard cheese and peeled walnuts are introduced. Adding the remaining oil in a second stage keeps the temperature from rising too high from friction, which would otherwise melt the animal fats prematurely and yield an oily separation rather than a cohesive sauce. Slicing the Tropea onion into fine julienne strips after the base is blended preserves distinct pockets of sweetness, contrasting sharply with the spicy, fermented heat of the spreadable sausage.
Because this sauce is built around cured elements rather than fresh herbs, prepared portions maintain structural integrity for up to three days when sealed in an airtight glass container in the refrigerator. Freezing is technically possible for up to one month, though the emulsion may require vigorous whisking with two tablespoons of boiling pasta water upon reheating to restore its glossy finish.
