Fileja alla sasizzara
Fileja alla sasizzara is a blend of pasta typical of the area, and a product of excellence, as the Calabrian sausage is branded with the PDO mark.
Tempo di esecuzione: 1 hour and 30 minutes
Ingredienti
for 6 people
For the pasta:
- 2 g wheat flour
- 100 g durum wheat semolina
- 4 eggs
- 70 grams of pepper sauce
- salt
For the seasoning:
- 4 hectolitres of fresh sausage
- one Tropea onion
- half a litre of tomato sauce
- one tablespoon of lard
- 70ml extra virgin olive oil
- salt
Preparing the fileja (fresh pasta typical of the Vibo Valentia area) starts by mixing the soft wheat flour (type 0 white flour) and durum wheat semolina with the eggs, the pepper sauce, a pinch of salt and water to get a homogeneous dough. The dough is then rolled out and cut into stripes about 7-8 centimeters long, which are subsequently wrapped around a stick.
To make the sauce, frying a finely sliced Tropea red onion (Calabrian PGI product) in oil, is followed by adding the crumbled sausage and tomato sauce; finish by adding salt to taste and simmer for about 40 minutes.
Cook the pasta, drain it when it is “al dente” and toss with the sauce in the pan.