{"id":10171,"date":"2026-06-03T09:48:37","date_gmt":"2026-06-03T09:48:37","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10171"},"modified":"2026-06-03T09:48:46","modified_gmt":"2026-06-03T09:48:46","slug":"penne-a-la-calabraise-la-version-des-montagnes","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10171","title":{"rendered":"Penne \u00e0 la Calabraise : La Version des Montagnes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Cette version montagnarde des <strong>penne \u00e0 la calabraise<\/strong> met \u00e0 l\u2019honneur les produits rustiques et puissants du Sud de l\u2019Italie : <strong>saucisse calabraise<\/strong>, <strong>piment rouge<\/strong>, <strong>passata artisanale<\/strong> et <strong>pecorino<\/strong>. Un plat simple, g\u00e9n\u00e9reux et intens\u00e9ment parfum\u00e9, typique des villages de l\u2019Aspromonte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La base repose sur une <strong>saucisse calabraise artisanale<\/strong>, dor\u00e9e \u00e0 feu vif pour lib\u00e9rer ses ar\u00f4mes de fenouil et de piment. La sauce mijote ensuite avec une <strong>passata de tomates<\/strong> douce et velout\u00e9e, relev\u00e9e d\u2019origan et d\u2019un piment rouge au feu caract\u00e9ristique. Les <strong>penne artisanales<\/strong> terminent leur cuisson dans la sauce pour absorber toute la saveur du Sud.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=mancini-penne-rigate-2-kg-pates-artisanales-italiennes-tirage-bronze-sechage-lent\">Penne rigate artisanales Mancini<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=charcuterie-saucisse-seche-typique-de-la-region-de-calabre-composee-de-viande-de-porc-de-poivre-noir-de-fenouil-de-sel-et-de-piment-a-o-ppiece-env-0340-kg-fraicheur-48h-saveur-piquante\">Saucisse calabraise artisanale \u2013 Aspromonte<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\">Passata &amp; tomates \u2013 Potager Ensoleill\u00e9<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8272\">Piment calabrais \u2013 feu, ar\u00f4me &amp; tradition<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=i-formaggi-fromages\">Pecorino &amp; parmesan italiens<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Le feu du piment calabrais<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette recette, le piment calabrais apporte la signature authentique : un feu ma\u00eetris\u00e9, profond et aromatique, qui sublime la saucisse et la tomate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servies avec un voile de <strong>pecorino romano<\/strong> ou de parmesan, ces penne offrent un voyage direct vers les montagnes calabraises : un plat rustique, chaleureux et intens\u00e9ment m\u00e9diterran\u00e9en.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Direction les sommets de l&rsquo;Aspromonte et de la Sila avec la version montagnarde des <strong>Penne \u00e0 la calabraise<\/strong>. Ici, on laisse de c\u00f4t\u00e9 les anchois pour mettre \u00e0 l&rsquo;honneur le caract\u00e8re rustique des viandes s\u00e9ch\u00e9es, la douceur de la tomate et le feu l\u00e9gendaire du piment local.<\/p>\n<\/blockquote>\n\n\n\n<h1 class=\"wp-block-heading\"><strong>Penne \u00e0 la Calabraise \u2013 Version des Montagnes : Saucisse, piment et tomates<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Dans l&rsquo;arri\u00e8re-pays calabrais, la cuisine se fait g\u00e9n\u00e9reuse, r\u00e9confortante et r\u00e9solument piquante. Ce plat traditionnel met en sc\u00e8ne la c\u00e9l\u00e8bre saucisse locale, dont les ar\u00f4mes de salaison s&rsquo;infusent dans une sauce tomate longuement mijot\u00e9e. C&rsquo;est le repas id\u00e9al pour retrouver l&rsquo;\u00e9nergie et la chaleur du Sud de l&rsquo;Italie en une seule bouch\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 L\u2019\u00c9picerie Fine (Pour 4 personnes)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque ingr\u00e9dient de cette recette de montagne a \u00e9t\u00e9 s\u00e9lectionn\u00e9 pour sa force en go\u00fbt. Retrouvez-les directement sur notre boutique :<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Les P\u00e2tes (400 g de Penne)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L&rsquo;excellence artisanale :<\/strong> Les incontournables <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=mancini-penne-rigate-2-kg-pates-artisanales-italiennes-tirage-bronze-sechage-lent\" target=\"_blank\" rel=\"noreferrer noopener\">Penne Rigate de chez Mancini (format 2 kg)<\/a>, \u00e9tir\u00e9es au bronze.<\/li>\n\n\n\n<li><strong>L&rsquo;alternative Sans Gluten :<\/strong> Le lot premium <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=rummo-sans-gluten-lot-9-x-400-g-spaghetti-fusilli-penne-rigate-pates-italiennes-premium\" target=\"_blank\" rel=\"noreferrer noopener\">Rummo Sans Gluten (Penne, Spaghetti, Fusilli)<\/a>.<\/li>\n\n\n\n<li><strong>Le choix du placard :<\/strong> Notre sachet de <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=5315\" target=\"_blank\" rel=\"noreferrer noopener\">Penne s\u00e9lectionn\u00e9es pour vous<\/a> ou l&rsquo;ensemble de notre rayon <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%8d%9d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\" target=\"_blank\" rel=\"noreferrer noopener\">P\u00e2tes et Riz<\/a>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">La Charcuterie d&rsquo;Exception (250 g de saucisse fra\u00eeche \u00e9miett\u00e9e ou 200 g de saucisse s\u00e9ch\u00e9e)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L&rsquo;authenticit\u00e9 calabraise piquante :<\/strong> Craquez pour notre <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=charcuterie-saucisse-seche-typique-de-la-region-de-calabre-composee-de-viande-de-porc-de-poivre-noir-de-fenouil-de-sel-et-de-piment-a-o-ppiece-env-0340-kg-fraicheur-48h-saveur-piquante\" target=\"_blank\" rel=\"noreferrer noopener\">Saucisse s\u00e8che typique de Calabre<\/a>, un joyau artisanal relev\u00e9 au poivre noir, fenouil et piment.<\/li>\n\n\n\n<li><strong>La version de l&rsquo;Aspromonte :<\/strong> Go\u00fbtez au savoir-faire de notre artisan charcutier avec cette <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=saucisse-seche-artisanale-piece-env-0-24-kg-piece-env-026-kg-piece-env-0-3-kg-fraicheur-48h\" target=\"_blank\" rel=\"noreferrer noopener\">Saucisse s\u00e8che artisanale (240g \u00e0 300g)<\/a> issue directement de la cat\u00e9gorie <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-gout-authentique-de-la-calabre\" target=\"_blank\" rel=\"noreferrer noopener\">Le Go\u00fbt Authentique de la Calabre<\/a>.<\/li>\n\n\n\n<li><strong>Pour varier les plaisirs :<\/strong> Explorez notre <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=charcuteries-traditionnelles\" target=\"_blank\" rel=\"noreferrer noopener\">Saucisse des Pouilles<\/a> ou notre s\u00e9lection globale de <a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3D%25f0%259f%25a5%2593-charcuterie-traditions-ditalie-saveurs-authentiques\" target=\"_blank\" rel=\"noreferrer noopener\">Charcuteries traditionnelles d&rsquo;Italie<\/a>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">La Sauce et les Finitions<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>400 g de Passata<\/strong> (ou tomates en bo\u00eete) : Disponibles dans notre section <a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3Dle-potager-ensoleille-legumes-conserves-secs\" target=\"_blank\" rel=\"noreferrer noopener\">Le Potager Ensoleill\u00e9<\/a>.<\/li>\n\n\n\n<li><strong>Les \u00c9pices :<\/strong> 1 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;origan s\u00e9ch\u00e9 et 1 cuill\u00e8re \u00e0 caf\u00e9 de piment en poudre. <em>(Pour tout savoir sur ce condiment, lisez notre <a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fp%3D8272\" target=\"_blank\" rel=\"noreferrer noopener\">Note exclusive sur le piment calabrais<\/a>).<\/em><\/li>\n\n\n\n<li><strong>Le Fromage au choix :<\/strong> Un authentique <a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3Dcooperativa-agricola-au-coeur-de-la-calabre\" target=\"_blank\" rel=\"noreferrer noopener\">Pecorino de la Cooperativa Agricola de Calabre<\/a> pour rester dans le ton de la montagne, ou un d\u00e9licieux Parmesan \u00e0 retrouver dans notre rayon <a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3Di-formaggi-fromages\" target=\"_blank\" rel=\"noreferrer noopener\">I Formaggi (Fromages)<\/a>.<\/li>\n\n\n\n<li>Huile d&rsquo;olive extra vierge, sel et poivre noir.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 Les \u00c9tapes de la Recette<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Le dorage de la viande<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si vous utilisez de la saucisse fra\u00eeche, retirez le boyau et \u00e9miettez la chair. Si vous utilisez notre saucisse s\u00e8che de Calabre, coupez-la en petits d\u00e9s. Dans une grande po\u00eale, versez un filet d&rsquo;huile d&rsquo;olive extra vierge et faites dorer la viande \u00e0 feu moyen jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit croustillante et lib\u00e8re ses huiles parfum\u00e9es.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Le mijotage de la sauce de montagne<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoutez la passata de tomate directement sur la viande. Incorporez l&rsquo;origan s\u00e9ch\u00e9, le poivre noir, une pinc\u00e9e de sel et la cuill\u00e8re de piment en poudre. M\u00e9langez bien, baissez le feu et laissez mijoter doucement pendant 10 minutes pour \u00e9paissir la sauce.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. La cuisson des p\u00e2tes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant ce temps, jetez vos Penne dans un grand volume d&rsquo;eau bouillante sal\u00e9e. Sortez-les imp\u00e9rativement <em>al dente<\/em>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. L&rsquo;enrobage final<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9gouttez les p\u00e2tes et plongez-les directement dans la po\u00eale avec la sauce \u00e0 la saucisse. Laissez cuire 2 \u00e0 3 minutes suppl\u00e9mentaires sur le feu en remuant constamment. Cette \u00e9tape permet aux Penne de s&rsquo;impr\u00e9gner du piment et du jus de la viande.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Le service<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Servez imm\u00e9diatement, bien chaud, en saupoudrant g\u00e9n\u00e9reusement vos assiettes de parmesan ou de pecorino r\u00e2p\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf36\ufe0f Focus : Comprendre le \u00ab Feu \u00bb du Piment Calabrais<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Si la recette mentionne le piment d&rsquo;Espelette comme alternative pour les palais plus sensibles, le v\u00e9ritable profil de ce plat repose sur le piment de Calabre. Voici pourquoi ils n&rsquo;ont rien \u00e0 voir :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le Piquant (\u00c9chelle de Scoville) :<\/strong> Le piment calabrais joue dans la cour des grands. Il se situe entre <strong>25 000 et 40 000 unit\u00e9s Scoville<\/strong>, ce qui le rend environ <strong>10 fois plus fort<\/strong> que le piment d&rsquo;Espelette (qui oscille modestement entre 2 000 et 4 000 unit\u00e9s).<\/li>\n\n\n\n<li><strong>L&rsquo;Exp\u00e9rience Sensorielle :<\/strong> Contrairement \u00e0 d&rsquo;autres piments qui br\u00fblent instantan\u00e9ment, la chaleur du piment calabrais est dite <em>enveloppante et progressive<\/em>. En bouche, vous ressentez d&rsquo;abord ses notes fruit\u00e9es et douces, puis la puissance monte s&rsquo;installer durablement pour r\u00e9chauffer le plat sans jamais masquer le go\u00fbt de la saucisse ou de la tomate.<\/li>\n\n\n\n<li><strong>Le Statut :<\/strong> Alors que le piment d&rsquo;Espelette est une fiert\u00e9 basque sous signe AOP, le piment calabrais est l&rsquo;\u00e2me indissociable du Mezzogiorno, traditionnellement tress\u00e9 en grappes et s\u00e9ch\u00e9 au soleil sur les balcons des maisons de montagne.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Une recette de caract\u00e8re \u00e0 tester d&rsquo;urgence pour r\u00e9veiller vos papilles !<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"270\" data-id=\"10172\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.eRG_pJBksrQpCQGKZETzqgHaEO.webp\" alt=\"\" class=\"wp-image-10172\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.eRG_pJBksrQpCQGKZETzqgHaEO.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.eRG_pJBksrQpCQGKZETzqgHaEO-300x171.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"710\" data-id=\"10175\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F9hriQWUuam9tVdlI_V7YwHaLG.webp\" alt=\"\" class=\"wp-image-10175\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F9hriQWUuam9tVdlI_V7YwHaLG.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F9hriQWUuam9tVdlI_V7YwHaLG-200x300.webp 200w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"270\" data-id=\"10174\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.S4xrCd8bg3rFjlhT2Cd2ogHaEO.webp\" alt=\"\" class=\"wp-image-10174\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.S4xrCd8bg3rFjlhT2Cd2ogHaEO.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.S4xrCd8bg3rFjlhT2Cd2ogHaEO-300x171.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"269\" data-id=\"10173\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.R3cDjnRGQ4XKGgynviAp0AHaEN.webp\" alt=\"\" class=\"wp-image-10173\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.R3cDjnRGQ4XKGgynviAp0AHaEN.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.R3cDjnRGQ4XKGgynviAp0AHaEN-300x170.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Penne \u00e0 la calabraise version montagne : saucisse, passata, piment calabrais et pecorino.<br \/>\nUn plat rustique, puissant et typiquement du Sud.<\/p>\n","protected":false},"author":1,"featured_media":10173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"Penne \u00e0 la calabraise version montagne : saucisse artisanale, passata, piment calabrais et pecorino. Un plat rustique, puissant et 100% Sud. #CuisineCalabraise #Penne #PimentCalabrais #SaucisseCalabraise #pennecalabraisemontagne #p\u00e2tescalabraisessaucisse #recettepimentcalabrais #saucissecalabraise ","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6756],"tags":[6799,6765,6882,2284,6871,6875,7886,6873,6868,7887,7883,7878,6793,7885,7888,7884],"class_list":["post-10171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","tag-charcuterie-calabraise","tag-cuisine-calabraise","tag-esprit-mezzo-giorno","tag-esprit-mezzogiorno","tag-fromage-calabrais","tag-monte-poro","tag-pates-calabraises-saucisse","tag-pecorino-affine","tag-pecorino-artisanal","tag-pecorino-pates-italiennes","tag-penne-calabraise-montagne","tag-penne-sauce-tomate-sud-italie","tag-porc-noir-calabre","tag-recette-piment-calabrais","tag-recette-rustique-italienne","tag-saucisse-calabraise-aspromonte"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Penne \u00e0 la Calabraise : La Version des Montagnes - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10171\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Penne \u00e0 la Calabraise : La Version des Montagnes - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Penne \u00e0 la calabraise version montagne : saucisse, passata, piment calabrais et pecorino. 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