Calabrian Nduja with Calamari, Sundried Tomato, Wilted Spinach, Pancetta and Parmesan
- Zephanie Cole
- May 3, 2015
- 2 min read
Nduja sausage is a beautiful paste made from pork belly, pork cheek and hot peppers. This is a perfect dish to suit the salty spice lovers.
Ingredients:
Olive Oil/Chilli Oil
Small block of Nduja Sausage
Handful of Fresh Chopped Squid
Handful of Pancetta Cubes (Bacon Lardons)
A Few Flakes of Parmesan
Sprinkle of Dried Oregano
Handful of Fresh Spinach
4-5 Slices of Sundried Tomato
Handful of Flour, to batter the Squid
Seasoning of Salt and Pepper to taste
Fresh Basil to Garnish (optional)
Method:
The easiest way to put this dish together is to use a large griddle pan, big enough to fry the pancetta, spinach and a small piece of nduja simultaneously. Each of these ingredients needs to simmer gently on separate corners of the pan over a low heat for a few minutes. Your looking to get the pancetta nice and crispy, the spinach dark and soft and the nduja sausage smooth and buttery.
Save another small piece of nduja to serve uncooked. Both ways are equally tasty.
As these are frying slowly, place a small saucepan on a medium heat and fill with approximately half an inch of olive or chilli oil.
As the oil starts to heat up, sprinkle 2-3 tablespoons of flour onto a large chopping board and begin coating the rings of squid lightly. Once they are evenly coated on all sides and the oil is beginning to bubble, very carefully place the squid into the pan. Watch the oil as it will start to spit on the heat. Keep watching the squid rings and turn them over every now and then, using a fork. It should only take a minute or so for them to turn crisp and golden.
When they are ready, hook them out with a fork and lay them on a paper towel so that any excess oil is soaked up.
By this time, the remaining ingredients in the griddle pan should cooked thoroughly.
Place everything on to a plate straight away, including the pieces of sundried tomato and garnish generously with parmesan, basil, oregano and a drizzle of oil.
And there you have it - the ultimate spicy surf and turf.
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