The Nduja files……
Nduja is a soft and spicy (some would say fiery) almost a paste originating in Calabria in Southern Italy. It has many uses and adds quite a kick to pasta sauces and soups. It is not a shy ingredient so work happily alongside other robust flavours such as garlic, fennel, olives and cheeses.
Here are a few ideas for using it in your cooking. Relax, Eat and Enjoy!
Sicilian Pasta with Nduja, Cream & Tomato Sauce
Ingredients (for 2 servings):
100g Nduja – crushed up * 250 ml Passata
* 1 small onion – finely chopped * 200g Short Sicilian Pasta
* 1 tsp Fennel Seeds * 1 Sliced Romano Pepper
* 150 ml Double Cream * 3 tbsp Dry White Wine
* Extra Virgin Olive Oil * Sea Salt to taste
* Grated Parmesan or Pecorino
Heat a good slug of olive oil in a sauté pan and gently fry the onions over low heat, add the fennel sees and cook until onions are soft and golden. Add the nduja, break it up to amalgamate with onion, cook for 5 mins then add the wine, increase the heat and bubble to reduce.
Add the sliced romano pepper and fry for a few minutes, then add the passata, reduce the heat and cook slowly for about 1 hour – longer is fine. Add a bit more wine if you think it is too dry.
About 15 mins before the sauce is ready, put the pasta on to cook according to pack instructions. Meanwhile, add the cream to the sauce.
Drain cooked pasta and mix into the sauce. Serve with plenty of grated cheese.
Crostini – mix a tsp (or to taste) with half a tub of full fat soft cheese to spread on crostini as a canapé – top with chopped black olives.
Stews – Add to taste to spice up a goulash or casserole with beef or pork
Paella – mix into seafood paella with prawns, mussels etc for an extra kick. Use Orzo pasta in place of rice for a change.