One of the favourite dishes for the South Australian clientele was born at Enrico Paterni's osteria Rusco&Brusco in Adelaide.
One day chef Massimiliano Corradini was talking with his colleague Maria about the flavours of Calabria.
The result was a recipe that combines the creaminess of stracciatella cheese with the strong and spicy flavor of 'nduja salami, on top of tagliatelle, a typical Northern Italian noodle.
"Donna Maria is a sauce that goes well on the Emilia tigelle as well", says the Lake Garda born chef Corradini.
'Nduja is cured meat originally from Spilinga, Calabria. It is currently enjoying a very good success in the Australian market.
"I call it the 'Nutella of South Italy' for its very soft and spreadable paste", Massimiliano explains to SBS Italian.
The chef is also co-owner of the Parma Handcrafted Cured Meats delicatessen which produces Calabrian salami according to a traditional recipe.
"The original recipe is from Spilinga [ a town in Calabria] and we re-made it here in Adelaide to remember our Italian flavours."
"When I taste an Italian product, I want it to bring my mind back to Italy"
Tagliatelle Donna Maria
Ingredients
- 2 minced garlic cloves
- Oil
- Hot chili pepper
- 350gr of peeled tomatoes
- 100gr of 'nduja salami
- 80gr of stracciatella cheese
Method
Fry the garlic, oil and hot pepper in a pan. Meanwhile, boil some water to cook the pasta.
Add the peeled tomatoes to the pan and cook for about 20 minutes, reducing the water. Then add the 'nduja salami.
Use an immersion blender to make a smooth sauce.
When the tagliatelle are cooked, drain and dip in the pan. Mix with the sauce.
Plate the pasta and add fresh stracciatella cheese on top.
Enjoy your meal!
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