Calabrese Pesto

Rich in flavors of a wild and generous land, Calabrese Pesto is made from ricotta, sweet tomatoes and hot peppers, making it the perfect choice for pasta or to spread on a freshly baked, crusty bread. Calabrese pesto is unique in that it is the only Italian pesto that does not use basil as an ingredient.

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The simplicity and flavors of a generous land

To tell the truth, it would be inappropriate to call it pesto since the preparation does not involve the use of the mortar and pestle, but the name stuck and has thus been handed down.
THE ONLY PESTO IN ITALY WHERE BASIL IS NOT PRESENT: Calabrian pesto has, in its simplicity, the flavors of a wild and generous land. It’s a sauce made with tomatoes, peppers and ricotta, perfect for dressing pasta or to be spread on warm toasted bread. Calabrian pesto is the only pesto in Italy where basil is not present.
HOW CALABRIAN PESTO WAS BORN: Calabria is a hot and rugged land, very sunny but generous, full of aromas and simple ingredients ripened in the rays of a sun which, beating hard, gives tomatoes and peppers a bright red color. Herds of goats and sheep adapt to the environment which is as beautiful as it is difficult. From their milk, abundant ricotta is produced. Thus was born the Calabrian pesto. A condiment that draws inspiration from the Ligurian recipe, but uses completely different ingredients.

Ingredients

Red peppers, Sunflower oil, Ricotta (Whey, Cream, Salt, Lactic acid), Onion, Glucose syrup, Salt,
Extra virgin olive oil, Grana Padano cheese (Milk, Salt, Rennet, Egg white Lysozyme), Pecorino romano cheese (Milk, Salt, Rennet), Cornstarch, Tomato paste, Sugar, Lactic acid, Natural flavor, Chili Pepper, Oregano.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately. Store in a cool, dry place out of direct sunlight.
Once opened cover with oil, keep refrigerated and use within 5 days.

Nutrition Facts	Per 1/4 cup (60mL)	%Daily Value*
Calories	202
Fat	19 g	25%
Saturated	4 g	18%
Trans	0 g
Carbohydrate	7 g
Fibre	1 g	2 %
Sugars	3 g	3%
Protein	2 g
Cholesterol	7 mg
Sodium	791 mg	34%
Potassium	74 mg	2 %
Calcium	66 mg	5%
Iron	1 mg	4%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Fitness

Easy & Quick

Escalopes de veau au pesto calabrais crémeux

Ingrédients (4 Personnes):

600 g. de tranches de veau
1 pot de pesto calabrais Fiorfiore
Huile d'olive extra vierge
100 ml. de vin blanc
Sel
Poivre noir

Préparation:

Faites chauffer 3 c. à soupe d'huile d'olive dans une casserole antiadhésive. Placez-y les tranches de veau et faites-les cuire pendant deux minutes. Retournez-les et ajoutez le vin. Poursuivez la cuisson pendant encore une minute, puis salez et poivrez. Ajoutez le pesto calabrais Fiorfiore et faites chauffer pendant encore quelques secondes. Servez.

Preparation time: 20 minutes

Pasta salad with Pesto and provolone

Ingredients (Serves 4):

1 jar of Fiorfiore Calabrese Pesto
250 g. cherry tomatoes
80 g. pitted green olives
150 g. mild provolone cheese
Salt
Basil

Preparing:

In a pot, pour one liter of water for every 100 g. of pasta and bring it to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook "al dente".
In the meantime, slice the green olives, wash the tomatoes and cut them in half and dice the provolone.
Drain the pasta. Place it in a bowl and toss it with 3 tablespoons of olive oil. Cool it in the fridge.
Add the jar of Fiorfiore Calabrese Pesto, olives, cherry tomatoes and provolone. Mix well and serve with chopped basil.

Preparation time: 20 minutes

Veal Scaloppine in Calabrian pesto cream

Ingredients (Serves 4):

600 g. veal slices
1 jar of Fiorfiore pesto Calabrese
EVOO
100 ml. white wine
Salt
Black pepper

Preparing:

Heat three tablespoons of olive oil in a non-stick pan. Lay the veal slices on it and cook for two minutes. Turn them over and add the wine. Continue cooking for another minute, then season with salt and pepper.
Add the Fiorfiore pesto Calabrese and heat for a few seconds. Serve.

Preparation time: 20 minutes minutes

Pasta with Calabrese Pesto

Ingredients (Serves 4):

1 jar of Fiorfiore Calabrese Pesto
Parmesan cheese
Salt

Preparing:

In a pot, pour one liter of water for every 100 g. of pasta and bring it to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook "al dente".
Set aside a cup of the cooking water. Drain the pasta and add the Fiorfiore Calabrese Pesto.
Stir on low heat and slowly add the cooking water as needed. Continue stirring for a few seconds. Serve with a sprinkle of Parmesan cheese.

Preparation time: 10 minutes minutes

Calabria: the toe of the boot

Its unique geography makes Calabria special. Brushed by the warm winds of northern Africa, surrounded at large by the Mediterranean and covered in both mountain ranges and fertile plains, Calabria takes advantage of its natural traits to deliver a bountiful harvest from both land and sea.

Preserves are important staples and range from salted fish, like sardines and cod, to cured meats, cheeses and vegetables packed in olive oil. But one thing makes Calabria stand out: its generous use of hot peppers. Fresh, dried, smoked, cooked or raw, hot peppers are widely used as a base for many of its regional dishes.

Church of Santa Maria dell'Isola, Tropea in province of Vibo Valentina, Calabria.

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