Filei calabresi according to Mediterranean flavours

Tempo 10'  


(for 4 people)
– 500 g of filei calabresi Orogiallo
– 200 g of aubergines
– 100 g of baby marrows
– 100 g of potatoes
– 100 g of slices of red and yellow peppers
– 30 g of stoned black olives
– garlic, basil and parsley
– 1 little onion
– fresh little tomatoes – vegetable broth
– olive oil – salt – pepper
– parmesan cheese


Boil the filei in abundant salted boiling water for about 12 minutes and drain them firm.
Mince the onion thin and fry it slightly with some oil, add the peeled aubergines , the baby marrows, the potatoes all cut in little pieces and the slices of red and yellow chillies, let them flavour on strong fire, add parsley the minced olives, one ladle of broth, garlic, the fresh little tomatoes, salt and pepper. Let cook on slow fire for about 10 minutes, then put the filei and let them flavour in the sauce with the parmesan. At the end sprinkle them with minced basil.