Thursday 28 July 2011

Recipe - Pasta bake with Calabrian 'Nduja, smoked ham, Dijon mustard and Cheddar cheese

As I was having a look for some ham my eye was caught by something called Calabrian 'Nduja.

The blurb on the packaging said: "A spicy spreadable cured pork sausage. - A spreadable spicy sausage? We haven't made this up; 'Nduja is a traditional product unique to Calabria in Southern Italy. Our 'Nduja is ready to eat so you can simply spread it, but we think it comes in to its own as a cooking ingredient. Try with pasta and fresh ricotta."

Me being me - there was no doubt, I had to buy some. When I got home I tried a pinch and to me it is pretty much like a very soft chorizo. Nice.

This is what I cooked with it. Could be worth trying. Just sayin'... ;)

Ingredients (serves 4 or so)
300g pasta (I used penne)
100g smoked ham, cut or torn into smaller pieces
90g Calabrian 'Nduja, cut or torn into smaller pieces
300 ml grated cheese (I used Cheddar)
3 eggs
300ml milk
2 tbsp Dijon mustard
A good handful or two of flat parsley, semi-finely chopped

Pre-heat the oven to 225c.

Cook the pasta according to the instructions on the packaging. Drain well.

Whisk together the eggs, milk, mustard, parsley, salt and pepper.

Mix the cooked pasta, ham, cheese and 'Nduja in a oven-safe casserole dish. Pour over the egg and milk mix.

Cover the dish with some tin foil and pop in the oven for about 30 minutes.

Remove the tin foil and pop back in the oven until the egg mix have set and it has coloured up nicely. This should take about 10 - 15 minutes or so.


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// Mike