'Nfigghiulate

‘Nfigghiulate are a typical specialty of the Calabria region in Italy, especially in the area of Vibo Valentia. They are a kind of calzone or panzerotti stuffed with vegetables, usually with chicory or other wild herbs, and may include anchovies or onions. The traditional recipe can vary from one family to another and from one village to another within the region.

Here is a basic recipe for ‘Nfigghiulate:

Ingredients

• 500 g of durum wheat flour
• 300 ml of lukewarm water
• 30 ml of extra virgin olive oil
• 10 g of fresh brewer’s yeast
• 1 teaspoon of salt
• 300 g of chicory or spinach
• 4 fillets of oil-packed anchovies, chopped (optional)
• 1 white onion, chopped (optional)
• Chili pepper to taste (optional)
• Salt

For the filling, traditionally wild chicory or other herbs such as borage or spinach are used. If opting for chicory, it’s important to boil it in salted water, squeeze it well, and chop it before use.

Preparation

1. In a large bowl, dissolve the yeast in lukewarm water with a teaspoon of sugar.
2. Gradually add the sifted flour, oil, and salt, and knead the dough until it becomes a smooth and homogeneous ball.
3. Cover the dough with a clean cloth and let it rise in a warm place for about 2 hours, or until it doubles in volume.
4. In the meantime, prepare the filling by sautéing the previously boiled and squeezed herbs in a pan with a drizzle of oil, adding the chopped anchovies, onion, and chili pepper if desired.
5. Preheat the oven to 200°C.
6. Once the dough has risen, take pieces of it and roll each one into a thin disc.
7. Fill half of each disc with the vegetable mix and fold it in half, sealing the edges to form a crescent.
8. Arrange the ‘Nfigghiulate on a baking sheet lined with parchment paper.
9. Bake for about 20 minutes or until golden brown.
10. Serve hot.

Curiosity

‘Nfigghiulate are one of the traditional dishes of the Calabrian “cucina povera” (peasant cooking), which focused on simple and local ingredients. They are a perfect example of how culinary creativity can transform a few ingredients into a dish rich in flavor and tradition.