Skip to main content

What to do with leftover Nduja

 It's one of those ingredients you sometimes see on the menu in a pizza restaurant (or used to in the days when you could go to a pizza restaurant) but possibly felt too intimidated by the spelling to ask for it (semi-reliable sources tell me it's en-doo-ya). A friend gave me some for my birthday a couple of weeks ago and, having tried it on its own (very tasty but there's quite a lot of raw heat there) and on pizza (very, very good), I wondered what else I could use it for. Of course, I could simply rely on the internet but where's the fun in that?

We had some pasta left over from a lasagne a few days ago - I know it's not really lasagne season but another family birthday means we have to eat all sorts of things which would be far more digestible if he had been born six months earlier or later - so wanted to come up with something simple. Actually, the pasta didn't turn out so well but the sauce was extremely tasty and simplicity itself.

Just four ingredients (six if you're being pedantic): finely chopped shallots, softened in a pan with a little olive oil (I don't count the oil as an ingredient), then add the nduja and cook for a minute or two before adding a slug of white wine (I had a bottle of Domaine Ste-Anne's Cotes du Rhone Blanc to hand - wine, of course, is another thing I don't count as an ingredient) and cook down for a couple of minutes then add finely diced tomato (the best you can get hold of). Cook this over a low-to-medium heat and, when it's stewing a bit - it's good to keep the tomato pieces in tact a little - add some grated Pecorino. That's it. No need for seasoning as the nduja is so powerfully flavoured.

Serve over or mixed in with linguini or whichever pasta you prefer and have plenty of finely grated Grana Padano to hand and a green salad.

Of course, you'll need a glass or two of wine to go with this. Something bright and fruity works well so the Ste-Anne is a definite possibility although we had Chateau Juvenal's Ventoux Blanc 'Ribes de Vallat' which was a good choice.

Another suggestion was to crumble some in with vegetables to be roasted: onions, peppers, that sort of thing, potatoes even.

Any more recommendations would be appreciated. It's rather good but there are only so many pizzas I can eat!

Comments

Popular posts from this blog

Decanter’s top Rhône wines under £20

The moratorium is over. Decanter’s December issue has been published and I can announce our successes in the recent tasting undertaken by their Rhône expert, Matt Walls who has recently returned from a year and a half in the region. If you look on Decanter.com today (November 2020), you will see a link to ‘Top Côtes du Rhône wines under £20’. What the article doesn’t tell you is that the brief of its writer was to taste and rate wines from across the valley in that price range and that the top scoring white wine was actually a Ventoux. No prizes for guessing that it was  Château Juvenal’s 2019 ‘Ribes de Vallat’ Blanc , awarded 91 points, which, at £12.60 is also the best value of any of the white wines on the list: 'From 30- to 40-year-old vines grown on granite south-facing slopes; half of the wine is matured for six months in demi-muid leaving no overt oakiness to the aromatics. Full-bodied, rich and opulent style, very ripe and fulsome. Some mango and pineapple juice. Unmist

Estate Profile: the truly excellent Domaine Ste-Anne

Simple labels adorn the bottles of these highly effective and enjoyable wines which have a distinct nod to the northern Rhône and even Burgundy and Bandol despite their southern Rhône setting. Described by Robert Parker as ‘one of the best estates in the entire Rhône Valley’, Domaine Ste-Anne has been in the Steinmaier family since 1965 when it was bought as a holiday home for this Burgundian family. Guy Steinmaier quickly recognised the potential of the 12 hectares of vines and set about replanting them.   Now under the stewardship of his son Jean, who studied winemaking in Beaune before taking over in 1977, they have remained consistent throughout making remarkably un-Parkerised wines (that is to say, these are elegant and refined rather than the blockbusters generally regarded by the former uber-critic). A quarter of a century since Parker wrote those words, Domaine Ste-Anne remains synonymous with the Côtes du Rhône Village of St-Gervais. Today the range is much the same as it was

Postcard from Provence

With lockdown more or less over, we made a dash to the other side of the Channel and are currently languishing in the Vaucluse  d épartement , home to the wines of Châteauneuf-du-Pape  et al . Mont Ventoux, known to cyclists the world over, is staring at me as I write, only providing a shield from the sun in the early hours of the morning before the heat hits. Exercise here, recently so highly prized (the French were allowed no further than 1 km from home to exercise during their lockdown), is necessarily limited to a gentle morning stroll around the village to collect bread from the  boulang ère.  In time it may be possible to acclimatise but, looking at the locals, I wouldn’t bet on it. France went into lockdown before us, of course, and came out earlier as well so, if we in the UK are fortunate, what I am seeing is a glimpse into the future. We are welcome here – I know plenty of people with concerns about this but it is the Parisians they fear most here it seems. The UK, until