Orecchiette with 'Nduja - step-by-step instructions

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.

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 & wild rocket from Lazio

 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), double cream

 3. (inside pack 1) grated pecorino romano (hard sheep’s cheese, favoured in Rome but made in Sardinia)

Directions

Before you start

  • Set a large pan of well-salted water on to boil. Taste it for salt, or if you don’t trust your palate, use 10g salt per litre of water.
  • Take the rocket from pack 1 and cut it into roughly 2-3cm lengths (knife or scissors are fine)
  • Pack 1: Put the orecchiette on to boil. They will take 10 minutes to cook.
  • Wait a few minutes. You have plenty of time.
  • Packs 2: put (tomato & onion stew, plus ‘nduja and a touch of cream) in a wide frying pan or shallow casserole and set over a gentle heat to warm through. NB we provide enough ‘nduja to make a spicy dish.
  • Drain the orecchiette while still a touch al dente (you don’t want them to taste of raw flour though), reserving a bit of the water. Add them to the pan of spicy tomato stew
  • Increase the heat under the frying pan to high, add a splash of the pasta water
  • Cook until the sauce coats the pasta, and the pasta is cooked to your liking. You can add a splash more water if it gets too dry, and taste for salt and pepper
  • Take off the heat and stir in the rocket, chopped in 2-3cm lengths. Let it sit for a second to just wilt the leaves
  • Pack 3: Serve on warmed plates, sprinkled with the pecorino.

ENJOY! This is a punchy dish, and very wine-friendly: look for a well-achitectured rosé, structured and weighty white, or a red that is either robust or peppery.

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy (cow’s milk)gluten, garlic, chilli.