Surprisingly SPICY Italian Food

#spicy #peperoncini #italianfood

Surprisingly SPICY Italian Food | A Full-Course Calabrian Meal with Kick

I’m a spicy food fanatic, so I’m lucky to have met and married a Calabrian woman. While most Italian food isn’t known for its kick, Calabrian cuisine is (almost obsessively) focused on one of its most prized products: spicy peperoncini.

This week, Eva prepares me a full-course spicy meal: from antipasto to dessert. The only question is… can I handle the heat?

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00:00 Introduction
01:14 Antipasto: Spicy Sardine Bruschette
05:29 Primo: ‘Nduja Fried Egg Toast
07:23 Secondo: Calabrian Pork Ribs
10:36 Contorno: Spicy Italian Green Beans
13:34 Dolce: ‘Nduja-Stuffed Truffles

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‘NDUJA EGG TOAST RECIPE –

SPICY CALABRIAN PORK RIBS RECIPE –

SPICY GREEN BEANS RECIPE –

‘NDUJA CHOCOLATE TRUFFLES RECIPE –

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SPICY SARDINE BRUSCHETTA RECIPE

This recipe is so simple, it hardly needs a full blog post! Simply marinate sardine fillets (best when preserved under salt, not in oil) in enough olive oil to cover, plus 1 clove chopped garlic, powdered peperoncino (or cayenne) to taste, and a pinch of fresh oregano. Marinate at least one hour or up to a day. Serve on a piece of toasted bread with a little extra peperoncino (optional). Also excellent with some slices of good mozzarella cheese. Buon appetito!

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