Our classic recipes

There is no limit (if not that of imagination) to the preparations you can make with our products.
Below we suggest only four, already well tested.

RISOTTO WITH MUSHROOMS

35mins - 4 persons

Ingredients
- 1 pack of Mushroom Pate Attinà Calabriamia (Vase 314ml)
- 1 shallot
- 200 grams of rice
- 3 tablespoons of extra virgin olive oil
- 30g of butter
- half a glass of white wine
- vegetable broth
- chopped parsley
- salt and pepper

Preparation
Slice the shallot very thinly and fry it in oil and butter. Add the rice, stir gently so that it toasts evenly, and add the wine. Let it evaporate and add the Mushroom Pate Calabriamia. Cook the rice (about 18 minutes), adding - if necessary - more hot broth.
Once ready, turn off the heat and add the butter, then stir vigorously with a wooden spoon and sprinkle with chopped parsley. Finally, pepper.
Before serving, leave the risotto to rest under cover for five minutes.
Yum!

PAPPARDELLE SHRIMPS AND ARTICHOKES

25mins - 4 persons

Ingredients
- 350g of “pappardelle”
- 250g of prawns
- 1 pack of Artichoke Pate Attinà Calabriamia (Vase 314ml)
- 1 dehydrated and finely chopped chilli pepper
- Garlic
- Parsley
- Salt and black pepper to taste
- Extra virgin olive oil

Preparation
Boil the water in a pot and cook the pappardelle. In the meantime, pour the garlic and oil into a frying pan, let it brown and add the Calabriamia Artichoke Pate, only at the last one add the prawns that will have to cook for no more than 5 - 10 minutes. At the end you can pepper and perfume with a handful of chopped parsley. Salt to taste.
Drain the pasta and leave a cup of cooking water aside. In the pan, add the pasta to all the ingredients and pour the preserved cooking water: sauté for a few minutes and serve hot.
To change the recipe, you can also use the grilled artichokes of the line iContornelli finely chopped.
“Buon appetito!”

SPAGHETTI WITH DRIED TOMATOES

15mins - 4 persons

Ingredients
- 350g of spaghetti
- 1 packet of dried tomato pate Attinà Calabriamia (Vase 314ml)
- 1 package of anchovy fillets Attinà iContornelli (jar 212ml)
- Garlic
- Parsley
- Extra virgin olive oil

Preparation
Pour a few tablespoons of dried tomato oil into a pan, add the finely chopped garlic and the coarsely chopped dried tomatoes. Turn on the heat when you put the pasta to cook.
Add the salt in a pot full of boiling water and dip the spaghetti in it. Let the pasta cook al dente. Only at this moment turn on the heat under the sauce and season with fresh basil chopped by hand, dried oregano and chili pepper coarsely chopped.
Drain the pasta and add it to the pan with a ladle of cooking water. Mix well and finish with chopped parsley.
Serve hot.
Exquisite!

GARLIC OIL AND CHILI PEPPER SPAGHETTI

15mins - 4 persons

Ingredients
- 350g of spaghetti
- 1 packet of Paté di Aglio e Peperoncino Attinà iContornelli (Vase 314ml)
- Extra virgin olive oil

Preparation
In a large frying pan, brown the garlic and chilli pâté. Boil the pasta in plenty of boiling salted water, drain when “al dente” (on the hard side). Add to the sauce and serve very hot.
To vary the recipe, you can add some anchovy fillets to be melted in a pan and only at the end (before serving) you can add a handful of breadcrumbs previously toasted.

This dish is a... classic of the classics, and not infrequently we Calabrians use it to “start again” at the end of a lunch also lavish, like a sort of encore at a concert!