Nfigghiulate

17/11/2023

‘Nfigghiulate are a typical specialty of the Calabria region in Italy, particularly in the area of Vibo Valentia. They are a type of calzones 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 town to another in the region.

Here is a basic recipe for ‘Nfigghiulate:

Ingredients

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

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

Preparation

In a large bowl, dissolve the yeast in lukewarm water with a teaspoon of sugar.
Gradually add the sifted flour, oil, and salt, and knead the dough until you obtain a smooth and homogeneous ball.
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.
Meanwhile, prepare the filling by sautéing the previously boiled and squeezed greens in a pan with a drizzle of oil, adding the chopped anchovies, onion, and chili pepper if desired.
Preheat the oven to 200 °C.
Once the dough has risen, take pieces and roll each one out into a thin disk.
Fill half of each disk with the vegetable mix and fold in half, sealing the edges to form a half-moon.
Arrange the ‘Nfigghiulate on a baking tray lined with parchment paper.
Bake for about 20 minutes or until golden brown.
Serve hot.

Trivia

‘Nfigghiulate are one of the traditional dishes of Calabrian peasant cuisine, which centered 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.