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Stefano Manfredi hot calabrese
Food

Stefano Manfredis Hot Calabrese

Preparation time
15 Minutes
Cooking time
15 minutes
Serves
Makes one 30 cm Pizza

Stefano Manfredi's Hot Calabrese being a classic Italian dish pairs nicely with Sangiovese. Unarguably one of the finest pizza and pasta wines. Easy-drinking, fresh and bright.

Ingredients

250g ball of dough 

2 good quality Italian-style pork and fennel sausages

1 tbsp ‘nduja

100g smoked provola, thinly sliced

10 cherry tomatoes, each cut in half

1 medium-sized red or yellow capsicum, seeded and chopped into long strips

10 olives, pitted and halved

1 tbsp extra virgin olive oil

Sea salt


Recipe by: Stefano Manfredi

Photography by: Kitti Gould

Method

1. Cut skin and remove meat from sausages. Place in a bowl with the ‘nduja. Mix well with hands or a fork. 

2. Form the pizza base with the dough, using a little four on the work surface. Scatter the smoked provola onto the base. Place the sausage and ‘nduja mixture evenly in dollops using a teaspoon. 

3. Finally, scatter the cherry tomatoes, capsicum slices and olives over the pizza. Season with a pinch of salt. Place pizza in the oven till cooked, turning to get even colour. Remove, drizzle olive oil over and serve.

Stefano’s note: This pizza calls for a smoked cheese called provola and a typical Calabrian spreadable sausage called ‘nduja, which can be found at specialist Italian delicatessens or at salumi.


Wine Match

Sangiovese

Food
Preparation time
15 Minutes
Cooking time
15 minutes
Serves
Makes one 30 cm Pizza

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