Macaroni with aubergine, oregano, 'Nduja and Calabrian Pecorino
The king of this recipe is the ‘Nduja. It is also the king of gastronomic specialties of Calabria. ‘Nduja is a soft and very spicy salami. It is made with the fat of the pig, with the addition of Calabrian chili pepper. This mixture is then bagged into a blind gut and then smoked. The story tells that only the less noble parts of the pork are used to prepare the ‘Nduja. Usually, the Italian people taste ‘Nduja or nduja or duja (there are different ways to call this salami) spreading it on a toasted slice of bread or as a sauce for pasta. This recipe uses it as a sauce, together with eggplants and origano, for flavoring Maccheroni. When you taste this recipe, you will discover the special spicy flavour of ‘Nduja, which is well balanced by the sweet eggplants and exalted by Pecorino cheese. And then some people say: when you discover ‘Nudja, it is impossible to come back. Enjoy it.
£7.00 per meal
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