22 Delightful Calabrese Recipes to Savor

From comforting pasta dishes to vibrant vegetable creations, Calabrian cuisine offers some of Italy’s most flavorful and soul-satisfying meals. Whether you’re craving quick weeknight dinners or impressive weekend feasts, these 22 delightful recipes bring the sun-drenched flavors of Southern Italy right to your kitchen. Get ready to discover new family favorites that will have everyone asking for seconds!

Spicy Calabrese Sausage Pasta

Nailing weeknight dinners just got easier with this fiery Calabrese sausage pasta. Nothing beats the combination of spicy sausage and al dente pasta in a rich tomato sauce. Perfect for when you need something satisfying without the fuss.

Ingredients

• 8 ounces dried rigatoni pasta
• 12 ounces fresh Calabrese sausage, casings removed
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 1/2 cup dry white wine
• 1/4 cup freshly grated Pecorino Romano cheese
• 1/4 cup chopped fresh basil
• Kosher salt
• Freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add rigatoni and cook for 9-11 minutes until perfectly al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add Calabrese sausage and cook for 6-8 minutes, breaking into small crumbles with a wooden spoon until browned and crispy.
5. Stir in garlic and red pepper flakes, cooking for 60 seconds until fragrant but not browned.
6. Pour in white wine, scraping up any browned bits from the skillet bottom, and reduce by half, about 2 minutes.
7. Add hand-crushed tomatoes and simmer for 8-10 minutes until sauce thickens slightly.
8. Reserve 1/2 cup pasta water before draining rigatoni.
9. Transfer drained pasta directly into the skillet with sausage sauce.
10. Add 1/4 cup reserved pasta water and toss vigorously to emulsify the sauce.
11. Fold in Pecorino Romano and basil until evenly distributed.
12. Season with kosher salt and freshly cracked black pepper to balance flavors.

Each bite delivers a perfect harmony of textures—the firm pasta holds its shape against the coarse, spicy sausage crumbles. Expect bold, fiery notes from the Calabrese balanced by the bright acidity of San Marzano tomatoes. Elevate this dish by serving it in warmed bowls with extra grated cheese and a drizzle of high-quality olive oil.

Calabrese Chicken Cacciatore

Mouthwatering Calabrese Chicken Cacciatore brings rustic Italian comfort to your table with bold flavors and tender textures. This one-pot wonder combines juicy chicken with vibrant Mediterranean vegetables in a rich, herb-infused tomato sauce. Perfect for weeknight dinners yet impressive enough for guests.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs
– 3 tbsp extra virgin olive oil, divided
– 1 large yellow onion, finely diced
– 4 garlic cloves, thinly sliced
– 1 red bell pepper, julienned
– 1 yellow bell pepper, julienned
– 8 oz cremini mushrooms, quartered
– 1 cup dry red wine
– 28 oz canned San Marzano tomatoes, crushed by hand
– 2 tbsp tomato paste
– 1 cup chicken stock
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
– 1/4 cup fresh basil leaves, torn
– 1 tsp Calabrian chili flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Place chicken thighs skin-side down in the hot oil, working in batches to avoid overcrowding the pan.
4. Sear chicken for 6-8 minutes until skin is deeply golden brown and crispy, then flip and cook for 3 minutes on the other side.
5. Transfer seared chicken to a plate, leaving rendered fat in the pot.
6. Add remaining 1 tablespoon of olive oil to the pot and reduce heat to medium.
7. Sauté diced onion for 4 minutes until translucent but not browned.
8. Add sliced garlic and Calabrian chili flakes, cooking for 1 minute until fragrant.
9. Stir in tomato paste and cook for 2 minutes until it darkens slightly and smells sweet.
10. Deglaze with red wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer wine for 3 minutes until reduced by half and alcohol aroma dissipates.
12. Add julienned bell peppers and quartered mushrooms, sautéing for 5 minutes until vegetables begin to soften.
13. Pour in crushed San Marzano tomatoes and chicken stock, stirring to combine.
14. Add rosemary and thyme sprigs, then nestle seared chicken thighs back into the sauce.
15. Bring to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
16. Braise for 45 minutes until chicken is fork-tender and reaches 165°F internal temperature.
17. Remove herb sprigs and stir in torn basil leaves just before serving.

Juicy chicken thighs become meltingly tender after slow braising in the robust tomato sauce. The Calabrian chili flakes provide subtle heat that balances the sweet bell peppers and earthy mushrooms. Serve over creamy polenta or crusty artisan bread to soak up every drop of the deeply flavored sauce.

Calabrese Stuffed Peppers

Nestled between comfort food and vibrant Italian tradition, these Calabrese stuffed peppers deliver bold flavors with minimal fuss. Calabrian chiles bring gentle heat while creamy cheeses create perfect balance. Nothing beats this satisfying weeknight meal that comes together beautifully.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground Italian sausage
– 1 cup arborio rice, rinsed
– 1/2 cup grated Pecorino Romano cheese
– 1 cup whole milk ricotta cheese
– 1/4 cup Calabrian chili paste
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1 cup low-sodium chicken broth
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat oven to 375°F and position rack in center position.
2. Arrange pepper halves cut-side up in 9×13-inch baking dish.
3. Heat 2 tbsp olive oil in large skillet over medium-high heat until shimmering.
4. Add ground Italian sausage and cook 6-8 minutes until browned, breaking apart with wooden spoon.
5. Stir in minced garlic and cook 1 minute until fragrant.
6. Add rinsed arborio rice and toast 2 minutes, stirring constantly.
7. Pour in chicken broth and scrape bottom of pan to deglaze.
8. Mix in Calabrian chili paste, sea salt, and black pepper.
9. Remove skillet from heat and fold in ricotta cheese until just combined.
10. Spoon filling evenly into pepper halves, mounding slightly.
11. Drizzle remaining olive oil over stuffed peppers.
12. Cover baking dish tightly with aluminum foil.
13. Bake 35 minutes until peppers are tender but still hold shape.
14. Remove foil and sprinkle Pecorino Romano cheese over peppers.
15. Return to oven uncovered for 10 minutes until cheese is golden.
16. Let rest 5 minutes before serving to allow filling to set.
17. Garnish with fresh basil chiffonade.
Outstanding texture contrast emerges between the tender peppers and creamy, slightly toothsome filling. The Calabrian chiles provide subtle warmth that builds without overwhelming. For a stunning presentation, serve alongside bitter greens dressed with lemon vinaigrette to cut through the richness.

Calabrese Eggplant Parmigiana

Hearty and deeply satisfying, this Calabrese Eggplant Parmigiana layers roasted eggplant with robust tomato sauce and aged cheeses. Unlike traditional versions, this southern Italian preparation skips the breading for a lighter, more vegetable-forward dish. Perfect for weeknight dinners or casual entertaining, it delivers maximum flavor with minimal fuss.

Ingredients

– 2 large globe eggplants, sliced into ½-inch rounds
– ¼ cup extra virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 28 ounces San Marzano tomatoes, crushed by hand
– ¼ cup fresh basil leaves, torn
– 8 ounces fresh mozzarella, torn into chunks
– ½ cup Parmigiano-Reggiano, freshly grated
– Kosher salt to season
– Freshly ground black pepper to season

Instructions

1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. Arrange eggplant slices in a single layer on prepared baking sheets.
3. Brush both sides of eggplant slices with 2 tablespoons olive oil using a pastry brush.
4. Season eggplant generously with kosher salt and freshly ground black pepper.
5. Roast eggplant for 20-25 minutes until golden brown and tender, flipping halfway through.
6. Meanwhile, heat remaining 2 tablespoons olive oil in a large saucepan over medium heat.
7. Sauté diced onion for 5-7 minutes until translucent and softened.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in hand-crushed San Marzano tomatoes with their juices.
10. Simmer sauce uncovered for 15-20 minutes until slightly thickened, stirring occasionally.
11. Stir torn basil leaves into finished sauce and season with salt and pepper.
12. Reduce oven temperature to 375°F and grease a 9×13-inch baking dish.
13. Spread ½ cup tomato sauce evenly across bottom of baking dish.
14. Layer half of roasted eggplant slices over sauce in overlapping pattern.
15. Spoon half of remaining sauce over eggplant layer.
16. Scatter half of torn mozzarella and half of grated Parmigiano-Reggiano over sauce.
17. Repeat layers with remaining eggplant, sauce, and cheeses.
18. Bake uncovered for 25-30 minutes until bubbly and cheeses are golden brown.
19. Let rest for 10 minutes before serving to allow layers to set.

Beautifully textured with tender eggplant and creamy melted cheeses, this dish offers a rustic elegance. The roasted eggplant provides a meaty foundation that stands up to the bright, herbaceous tomato sauce. Serve it family-style with crusty bread for soaking up the flavorful juices, or portion individually over al dente pasta for a heartier meal.

Calabrese Sausage and Broccoli Rabe

Often overlooked in weeknight rotations, this Calabrian-inspired dish delivers bold flavors with minimal fuss. Our version balances spicy sausage against bitter greens in under 30 minutes. You’ll appreciate how the components come together without complicated techniques.

Ingredients

– 1 lb fresh Calabrese sausage, casings removed
– 1 large bunch broccoli rabe, tough stems trimmed
– 3 tbsp extra-virgin olive oil, divided
– 4 garlic cloves, thinly sliced
– ½ tsp crushed red pepper flakes
– ½ cup dry white wine
– Kosher salt to season
– Freshly grated Pecorino Romano cheese for serving

Instructions

1. Bring a large pot of heavily salted water to a rolling boil at 212°F.
2. Blanch broccoli rabe for 90 seconds until bright green and slightly tenderized.
3. Immediately transfer greens to an ice bath to halt cooking, preserving crisp texture.
4. Drain thoroughly and squeeze out excess water using a clean kitchen towel.
5. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.
6. Add sausage, breaking into ½-inch crumbles with a wooden spoon.
7. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
8. Add remaining olive oil, garlic, and red pepper flakes to the skillet.
9. Sauté for 60 seconds until fragrant but not browned, preventing bitterness.
10. Deglaze with white wine, scraping browned bits from skillet bottom.
11. Simmer wine for 2-3 minutes until reduced by half, concentrating flavors.
12. Add blanched broccoli rabe to the skillet, tossing to coat in the sausage mixture.
13. Cook for 3-4 minutes until greens are tender and fully incorporated.
14. Season with kosher salt, tasting before adding as sausage provides salinity.

Just cooked broccoli rabe retains pleasant bitterness that cuts through the rich sausage. The spicy, garlic-infused oil coats each component for unified flavor. Serve over creamy polenta or crusty bread to soak up the vibrant pan juices.

Calabrese Tomato and Fennel Salad

Fresh Calabrese tomatoes and crisp fennel create a vibrant salad that balances sweet acidity with aromatic anise notes. This simple preparation highlights peak-season produce with minimal intervention. For best results, use ingredients at room temperature to maximize flavor development.

Ingredients

– 1 pound Calabrese tomatoes, cored and cut into ½-inch wedges
– 1 medium fennel bulb, fronds reserved and bulb thinly sliced on mandoline
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place tomato wedges in a large mixing bowl, arranging them in a single layer.
2. Slice fennel bulb using a mandoline set to ⅛-inch thickness for consistent texture.
3. Chop 2 tablespoons of reserved fennel fronds, discarding tough stems.
4. Whisk olive oil and lemon juice vigorously in a small bowl until emulsified, about 30 seconds.
5. Pour dressing over tomatoes and gently toss to coat every surface.
6. Add sliced fennel and chopped fronds to the bowl, distributing evenly.
7. Sprinkle flaky sea salt and cracked black pepper across the salad surface.
8. Fold ingredients together using a lifting motion to prevent crushing tomatoes.
9. Let salad rest at room temperature for 15 minutes to allow flavors to meld.
10. Transfer to serving platter, arranging fennel slices decoratively around tomatoes.

Hearty textures range from juicy tomato wedges to crisp, thinly shaved fennel. The anise-forward flavor profile pairs exceptionally with grilled seafood or as a bright counterpoint to rich pasta dishes. For an elegant presentation, layer the salad over whipped ricotta or serve alongside crusty bread to soak up the vibrant dressing.

Calabrese Grilled Swordfish

This grilled swordfish brings Calabrian heat to your summer table. The spicy, oil-marinated fish cooks quickly over high heat. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– 4 swordfish steaks, 1-inch thick
– 3 tablespoons Calabrian chili paste
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 3 garlic cloves, microplaned
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Pat swordfish steaks completely dry with paper towels.
2. Whisk together Calabrian chili paste, olive oil, lemon juice, microplaned garlic, salt, and pepper in a shallow dish.
3. Coat swordfish steaks thoroughly with the marinade.
4. Let marinate at room temperature for 15 minutes only—over-marinating will break down the delicate fish texture.
5. Preheat grill to 450°F, cleaning grates thoroughly and oiling with a high-smoke-point oil.
6. Place swordfish on the hottest part of the grill.
7. Grill for 4 minutes without moving to develop deep grill marks.
8. Flip carefully using a fish spatula.
9. Grill second side for 3-4 minutes until internal temperature reaches 130°F for medium.
10. Check doneness by observing opaque flesh that flakes easily with a fork.
11. Transfer to a resting rack immediately to prevent steaming.
12. Sprinkle with chopped parsley before serving.
Grilled swordfish emerges with a firm, meaty texture that holds up to bold flavors. The Calabrian chili provides subtle heat without overwhelming the fish’s natural sweetness. Serve over creamy polenta or alongside charred bitter greens to balance the spice.

Calabrese Potato Frittata

Vibrant and satisfying, this Calabrese potato frittata brings rustic Italian flavors to your breakfast table. Perfectly golden potatoes and spicy Calabrian chiles create layers of texture and heat. It’s an impressive yet straightforward dish that works equally well for brunch or dinner.

Ingredients

– 1 lb Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
– 2 tbsp extra virgin olive oil
– 1/2 cup diced yellow onion
– 2 tbsp minced Calabrian chiles in oil
– 8 large pasture-raised eggs, lightly beaten
– 1/4 cup whole milk
– 1/2 cup grated Pecorino Romano cheese
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp unsalted butter

Instructions

1. Place potato slices in a medium saucepan and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until potatoes are fork-tender but not falling apart.
3. Drain potatoes thoroughly and spread on a baking sheet to steam dry for 5 minutes.
4. Heat olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
5. Add diced onion and cook for 4-5 minutes until translucent and lightly golden around the edges.
6. Stir in minced Calabrian chiles and cook for 1 minute until fragrant.
7. Arrange potato slices in a single layer across the bottom of the skillet, slightly overlapping.
8. In a medium bowl, whisk together eggs, milk, Pecorino Romano, salt, and pepper until fully combined.
9. Pour egg mixture evenly over the potatoes in the skillet.
10. Cook undisturbed for 4-5 minutes until edges begin to set and pull away from the pan.
11. Transfer skillet to a preheated 375°F oven and bake for 12-15 minutes until center is just set and top is lightly golden.
12. Remove from oven and let rest for 5 minutes before slicing.
Remarkably creamy potatoes contrast with the spicy kick of Calabrian chiles in this substantial frittata. The edges develop a delightful crispness while the center remains tender and moist. Serve warm or at room temperature with a simple arugula salad, or slice into wedges for portable breakfast sandwiches.

Calabrese Pizza with Spicy Salami

Let’s dive straight into this fiery Calabrese pizza that delivers serious heat with every bite. This Neapolitan-style pie features spicy salami and bold flavors that will satisfy any heat-seeking appetite. Perfect for those who appreciate authentic Italian spice profiles.

Ingredients

– 1 pound high-protein bread flour
– 2 teaspoons fine sea salt
– 1 teaspoon active dry yeast
– ¾ cup warm water (110°F)
– ½ cup San Marzano tomato purée
– 8 ounces Calabrese salami, thinly sliced
– 1 cup fresh mozzarella di bufala, torn
– 2 tablespoons extra-virgin olive oil
– ¼ cup grated Pecorino Romano cheese
– ½ teaspoon crushed red pepper flakes
– 6 fresh basil leaves

Instructions

1. Combine 1 pound high-protein bread flour, 2 teaspoons fine sea salt, and 1 teaspoon active dry yeast in a large mixing bowl.
2. Gradually incorporate ¾ cup warm water (110°F) while mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with plastic wrap, and proof at room temperature for 2 hours until doubled in size.
5. Preheat pizza stone in oven to 500°F for 45 minutes to ensure proper heat retention.
6. Punch down dough and divide into two equal portions.
7. Roll each portion into a 12-inch round on a floured surface, creating a slightly thicker crust edge.
8. Spread ¼ cup San Marzano tomato purée evenly over each dough round, leaving 1-inch border.
9. Arrange 4 ounces Calabrese salami slices in a single layer over the tomato base.
10. Distribute ½ cup torn mozzarella di bufala evenly across each pizza.
11. Drizzle 1 tablespoon extra-virgin olive oil over each pizza surface.
12. Sprinkle 2 tablespoons grated Pecorino Romano cheese and ¼ teaspoon crushed red pepper flakes over each pizza.
13. Transfer pizzas to preheated pizza stone and bake for 8-10 minutes until crust is golden and cheese bubbles.
14. Remove from oven and immediately garnish with 3 fresh basil leaves per pizza.
15. Let rest for 2 minutes before slicing to allow cheese to set properly. Beyond the initial heat, this pizza reveals complex layers of flavor from the fermented salami and creamy mozzarella. The crisp-yet-chewy crust provides perfect textural contrast to the spicy toppings. Serve with a chilled Italian red wine to balance the heat and enhance the Mediterranean experience.

Calabrese Bean and Escarole Soup

Dive into this rustic Calabrese bean and escarole soup, a comforting bowl that balances earthy beans with slightly bitter greens. Developed for chilly evenings, it comes together with minimal fuss but delivers deep, satisfying flavor. This version uses quality ingredients for maximum impact in every spoonful.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, thinly sliced
– 1 teaspoon crushed red pepper flakes
– 4 cups low-sodium chicken stock
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 large head escarole, trimmed and chopped into 1-inch pieces
– 1 Parmesan rind (about 2 inches)
– Kosher salt
– Freshly cracked black pepper
– 1 tablespoon fresh lemon juice
– Grated Parmesan cheese for serving

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, about 8 minutes.
3. Stir in 3 thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes; cook until fragrant, 45 seconds.
4. Pour in 4 cups low-sodium chicken stock, scraping up any browned bits from the bottom of the pot.
5. Add 2 drained and rinsed cans of cannellini beans and 1 Parmesan rind.
6. Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer.
7. Simmer uncovered for 15 minutes to allow flavors to meld.
8. Stir in 1 head of chopped escarole and cook until wilted and tender, about 5 minutes.
9. Remove and discard the Parmesan rind.
10. Season with kosher salt and freshly cracked black pepper to taste.
11. Stir in 1 tablespoon fresh lemon juice just before serving.
12. Ladle the soup into bowls and top with grated Parmesan cheese.

Zesty lemon brightens the rich, savory broth, while the cannellini beans provide creamy contrast to the slightly bitter escarole. For a heartier meal, serve with thick slices of crusty bread brushed with olive oil and grilled. The soup thickens beautifully when refrigerated overnight, making leftovers even more luxurious.

Calabrese Roasted Red Peppers

Looking for a vibrant, flavor-packed side dish that elevates any meal? Calabrese roasted red peppers deliver sweet, smoky depth with minimal effort. Let’s get straight to the recipe.

Ingredients

– 4 large red bell peppers, stems and seeds removed, halved lengthwise
– 3 tablespoons extra-virgin olive oil, divided
– 2 cloves garlic, thinly sliced
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– ½ teaspoon fine sea salt
– 2 tablespoons aged balsamic vinegar
– 2 tablespoons fresh basil leaves, chiffonade-cut

Instructions

1. Preheat your oven to 425°F and position a rack in the upper third.
2. Arrange pepper halves skin-side up on a parchment-lined baking sheet.
3. Drizzle peppers with 2 tablespoons olive oil, ensuring all surfaces are coated.
4. Roast for 25–30 minutes until skins are deeply blistered and charred in spots.
5. Transfer hot peppers to a heatproof bowl and cover tightly with plastic wrap for 15 minutes to steam.
6. While peppers steam, heat remaining 1 tablespoon olive oil in a small skillet over medium heat.
7. Add sliced garlic and sauté for 60–90 seconds until fragrant and lightly golden.
8. Stir in dried oregano and red pepper flakes; cook for 30 seconds to bloom spices.
9. Remove peppers from bowl and peel off loosened skins using your fingers.
10. Slice peeled peppers into ½-inch wide strips and place in a serving dish.
11. Pour garlic-oil mixture over peppers and toss gently to combine.
12. Drizzle with aged balsamic vinegar and sprinkle with fine sea salt.
13. Let marinate at room temperature for 20 minutes to allow flavors to meld.
14. Garnish with chiffonade-cut fresh basil just before serving.
Exceptional texture contrasts tender, silky peppers with a subtle bite from the garlic. Their sweet, smoky flavor is brightened by acidic balsamic and aromatic basil. Serve draped over grilled ciabatta or as a vibrant topping for seared tuna steaks.

Calabrese Baked Ricotta Cake

Oozing with creamy richness, this Calabrese baked ricotta cake delivers sophisticated simplicity. Using premium whole-milk ricotta creates an exceptionally moist, delicate crumb that pairs beautifully with subtle citrus notes. Expect a dessert that’s elegant enough for special occasions yet straightforward to prepare.

Ingredients

• 16 ounces whole-milk ricotta cheese, drained
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 cup clarified butter, cooled
• 2 tablespoons powdered sugar for dusting

Instructions

1. Preheat oven to 350°F and position rack in center position.
2. Butter a 9-inch springform pan using clarified butter, then line bottom with parchment paper.
3. Combine drained ricotta and beaten eggs in large mixing bowl, whisking until completely smooth.
4. Gradually incorporate granulated sugar while whisking continuously to prevent graininess.
5. Add vanilla extract and lemon zest, whisking until fragrant and fully incorporated.
6. Sprinkle sifted flour and sea salt over mixture, folding gently with spatula until just combined.
7. Pour cooled clarified butter around edge of bowl, folding until batter appears homogeneous.
8. Transfer batter to prepared pan, smoothing surface with offset spatula.
9. Bake for 45-50 minutes until edges pull away from pan and center springs back when lightly pressed.
10. Cool cake in pan on wire rack for 30 minutes before releasing springform mechanism.
11. Dust cooled cake surface with powdered sugar using fine-mesh sieve.

Delicately textured with a subtle grain, this cake offers nuanced sweetness balanced by bright citrus. The creamy interior remains remarkably moist while developing a golden crust. Serve warm with macerated berries or chilled with espresso for contrasting temperature experiences.

Calabrese Swordfish Stew

Keenly robust and deeply satisfying, this Calabrian-inspired swordfish stew delivers coastal Italian flavors with American kitchen convenience. Fresh swordfish steaks simmer in a vibrant tomato broth infused with spicy Calabrian chile paste and briny capers. Each spoonful balances the fish’s meaty texture against the bright, piquant sauce.

Ingredients

– 1.5 lbs fresh swordfish steaks, skin removed and cut into 1-inch cubes
– 3 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, thinly sliced
– 2 tbsp Calabrian chile paste
– 1 cup dry white wine
– 28 oz canned San Marzano tomatoes, crushed by hand
– 2 cups fish stock
– 2 tbsp brined capers, rinsed
– 1/4 cup fresh flat-leaf parsley, finely chopped
– Kosher salt to season

Instructions

1. Pat swordfish cubes dry with paper towels and season all sides with kosher salt.
2. Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat until shimmering.
3. Sear swordfish cubes in a single layer for 90 seconds per side until golden-brown crust forms, working in batches to avoid overcrowding.
4. Transfer seared swordfish to a clean plate using a slotted spoon.
5. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pot.
6. Sauté diced onion for 6-8 minutes until translucent and lightly caramelized.
7. Add sliced garlic and Calabrian chile paste, stirring constantly for 60 seconds until fragrant.
8. Deglaze with white wine, scraping browned bits from the pot bottom with a wooden spoon.
9. Simmer wine until reduced by half, about 4-5 minutes.
10. Add hand-crushed tomatoes and fish stock, bringing to a gentle boil.
11. Reduce heat to low, cover, and simmer for 25 minutes to develop flavors.
12. Return seared swordfish and any accumulated juices to the pot along with rinsed capers.
13. Simmer uncovered for 8-10 minutes until swordfish is cooked through but still tender.
14. Stir in chopped parsley just before serving.

Firm yet flaky swordfish chunks hold their structure beautifully against the robust, slightly spicy tomato broth. The briny capers provide bursts of salinity that cut through the richness. Serve this stew in shallow bowls with crusty bread for soaking up every last drop of the vibrant sauce.

Calabrese Pesto Bruschetta

Unleash vibrant Italian flavors with this Calabrese pesto bruschetta. Using spicy Calabrian chili paste transforms traditional pesto into a bold, fiery spread. Crisp bread provides the perfect textural contrast to the creamy, spicy topping.

Ingredients

– 1 rustic Italian baguette, sliced ½-inch thick on the bias
– ¼ cup extra-virgin olive oil, divided
– 1 cup fresh basil leaves, tightly packed
– 2 tablespoons Calabrian chili paste
– ¼ cup toasted pine nuts
– 1 garlic clove, microplaned
– ¼ cup Parmigiano-Reggiano, finely grated
– 8 ounces fresh mozzarella di bufala, torn into chunks
– 1 tablespoon aged balsamic vinegar
– Flaky sea salt for finishing

Instructions

1. Preheat oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush bread slices with 2 tablespoons olive oil using a pastry brush.
4. Toast bread for 8-10 minutes until edges are golden brown and centers are crisp.
5. Combine basil, remaining olive oil, chili paste, pine nuts, and microplaned garlic in a food processor.
6. Pulse mixture 10-12 times until pesto reaches a coarse, textured consistency.
7. Fold grated Parmigiano-Reggiano into pesto with a rubber spatula.
8. Spread 1 tablespoon pesto evenly over each toasted bread slice.
9. Arrange torn mozzarella chunks over pesto-covered bread.
10. Drizzle balsamic vinegar in thin streams across assembled bruschetta.
11. Finish each piece with a pinch of flaky sea salt.

While the bruschetta boasts a creamy, spicy pesto base, the crisp bread provides satisfying crunch. The mozzarella’s mild creaminess balances the chili heat perfectly. For an elegant presentation, garnish with whole basil leaves and serve immediately while the bread retains its texture.

Calabrese Homemade Chili Oil

Forget bland condiments—this Calabrese chili oil delivers serious heat with authentic Southern Italian character. Freshly toasted spices and quality olive oil create a versatile pantry staple that elevates everything from pizza to pasta. Follow these precise steps for professional results every time.

Ingredients

– 1 cup extra-virgin olive oil
– ¼ cup Calabrian chili flakes
– 2 tbsp crushed fennel seeds
– 1 tbsp smoked paprika
– 4 garlic cloves, thinly sliced
– 1 tsp fine sea salt

Instructions

1. Combine Calabrian chili flakes, crushed fennel seeds, smoked paprika, and fine sea salt in a heatproof bowl.
2. Heat extra-virgin olive oil in a small saucepan over medium-low heat until it reaches 200°F on a digital thermometer.
3. Add thinly sliced garlic cloves to the heated oil and cook for 90 seconds until lightly golden but not browned.
4. Immediately pour the hot oil and garlic over the spice mixture in the heatproof bowl—it should sizzle upon contact.
5. Stir the mixture continuously for 2 minutes to evenly toast the spices and prevent burning.
6. Transfer the chili oil to a sterilized glass jar and cool completely to room temperature, about 1 hour.
7. Seal the jar tightly and store in a cool, dark place for 24 hours to allow flavors to fully infuse.

While the oil develops complex flavor notes during resting, its texture remains beautifully separated with spices settling at the bottom. The finished product boasts a vibrant crimson hue with smoky, fruity heat that complements grilled meats beautifully. Drizzle over burrata or stir into mayonnaise for an instant flavor upgrade.

Calabrese Fried Zucchini Flowers

Wondering how to transform delicate zucchini blossoms into a crispy Italian delicacy? This Calabrese preparation showcases the flowers’ subtle flavor with a light, airy batter. Fresh blossoms are essential for that authentic texture and taste.

Ingredients

– 12 fresh zucchini flowers, stamens removed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon baking powder
– 1 cup sparkling water, chilled
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup grated Pecorino Romano cheese
– 2 tablespoons fresh parsley, finely chopped
– 1/4 cup extra virgin olive oil
– 2 cups sunflower oil for frying
– Fine sea salt to season

Instructions

1. Gently rinse 12 zucchini flowers under cold running water and pat completely dry with paper towels.
2. Carefully remove the interior stamens from each flower using kitchen scissors.
3. Whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder in a large mixing bowl.
4. Create a well in the center and pour in 1 cup chilled sparkling water and 2 lightly beaten pasture-raised eggs.
5. Whisk the batter until smooth, then fold in 1/2 cup grated Pecorino Romano cheese and 2 tablespoons finely chopped fresh parsley.
6. Rest the batter at room temperature for 15 minutes to allow gluten development.
7. Heat 2 cups sunflower oil in a heavy-bottomed pot to 375°F, verified with a deep-fry thermometer.
8. Dip each prepared zucchini flower into the batter, coating completely while allowing excess to drip off.
9. Fry 3-4 flowers at a time for 90 seconds per batch, turning once with tongs when golden brown.
10. Transfer fried flowers to a wire rack set over a baking sheet using a spider strainer.
11. Immediately season with fine sea salt while still hot from the fryer.
12. Drizzle finished flowers with 1/4 cup extra virgin olive oil just before serving.

Delicate blossoms achieve an ethereal crispness that shatters with each bite, revealing the tender flower within. The combination of Pecorino Romano and fresh parsley creates a savory counterpoint to the light batter. Serve immediately as an antipasto or alongside grilled meats for contrasting textures.

Calabrese Anchovy and Olive Tapenade

Earthy Calabrian chiles meet briny anchovies in this bold tapenade that transforms simple ingredients into complex flavor. This Mediterranean-inspired spread comes together in minutes but delivers restaurant-quality sophistication. Keep it chunky for texture or blend smooth for elegant dipping.

Ingredients

– 1 cup pitted Castelvetrano olives, drained
– 6 oil-packed Calabrian chile peppers, stems removed
– 8 high-quality oil-packed anchovy fillets
– 3 tablespoons extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 small garlic clove, microplaned
– 1 teaspoon fresh thyme leaves

Instructions

1. Combine pitted Castelvetrano olives, stemmed Calabrian chile peppers, and oil-packed anchovy fillets in a food processor bowl.
2. Pulse ingredients 5-7 times until coarsely chopped, scraping down sides with a spatula between pulses.
3. Add extra virgin olive oil, freshly squeezed lemon juice, microplaned garlic clove, and fresh thyme leaves to the processor.
4. Process mixture for 15-20 seconds until it reaches your desired consistency, checking texture at 10-second intervals.
5. Transfer tapenade to an airtight container and refrigerate for 30 minutes to allow flavors to meld.

Glistening with olive oil and flecked with vibrant green herbs, this tapenade offers a perfect balance of salty, spicy, and bright acidity. Spread it thick on crostini for appetizers or thin it with additional oil for a pasta sauce. The coarse texture provides satisfying crunch while the Calabrian chiles deliver subtle heat that builds gradually.

Conclusion

Ultimately, these 22 Calabrese recipes offer a delicious journey through Southern Italian cuisine that any home cook can master. We hope you’ll try these comforting dishes, share your favorites in the comments below, and pin this collection to your Pinterest boards for future cooking inspiration. Buon appetito!