Orecchiette with 'nduja

Orecchiette with 'nduja

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"Even a small amount of 'nduja is enough to make for an extremely spicy pasta, but the heat is tempered slightly by the cream. This recipe is a dear favourite, inspired by Calabrese cuisine, but with a personal twist. It has become a stalwart of the Bocca di Lupo menu – not quite always on the menu, but always requested when it isn’t." From the Bocca cookbook.

Allergens/Dietary - contains gluten, garlic, milk/lactose, pork and is fairly hot but this can be tempered. Unfortunately we don't make gluten-free pasta, but you can substitute your own if you like. All packs prepared in a mixed kitchen, therefore we cannot guarantee the absence of any allergen. 

You will need:

- 1 large pot 
- 1 wide frying pan or shallow casserole 
- Some salt 
- A colander 

Your pack serves 2, and contains:

  1. Freshly made orecchiette
  2. Sicilian datterino tomatoes and Calabrese tropea onions, stewed in extra virgin olive oil, housemade ‘nduja (about 50% fatty pork, 50% chillis – hotter than even the calabrese make it, we cure ours for 1 month for a deep flavour) and a little double cream 
  3. Wild rocket from Lazio 
  4. Grated pecorino romano (hard sheep’s cheese, favoured in Rome but made in Sardinia) 
This is a punchy dish, and very wine-friendly: look for a well-achitectured rosé, fruity white, or a red that is either robust or peppery. All wines listed on this website match very well with this dish.