‘Nduja and burrata re a match made in heaven; spicy Calabrian sausage and a very creamy type of mozzarella cheese. Served with Paccheri topped with Parmesan, crispy ‘Nduja, and zesty gremolata. This is an absolutely delicious pasta dish.
I was gifted these wonderful ingredients by Mama’s Way – see below for a discount code.
- For the Crispy 'Nduja & Gremolata topping
- Heat the oil in a large frying pan, add the tomatoes and cook uncovered for 10 minutes.
- Meanwhile, cook the Paccheri in pan of boiling salted water as per packet instructions.
- Meanwhile, for the crispy ‘nduja and gremolata, drizzle a little olive oil in a non stick pan and fry the ‘Nduja until slightly crispy (about 2-3 minutes). On a chopping board finely chop the parsley, lemon zest and garlic.
- Now stir in the 'nduja into the tomaotes, simmer for 2-3 minutes. Drain the pasta, reserving a some of the cooking water. Tip the pasta and some of the reserved water into the sauce and mix well.
- Serve each portion with a dollop of creamy burrata in the centre and sprinkle some Parmesan, crispy ‘nduja and gremolata on top. Enjoy!
Mama's Way is a small Deli that sells the highest quality of Italian ingredients. They proudly define themselves as ambassadors of Italian food; they
are based in Duke Street, Reading and deliver their unique products throughout the UK with DHL's help within 48 hours.
Check out their website https://mamasway.co.uk/ to receive a 15% discount at checkout use the code: VICTORIA
Here is some information on the wonderful products that I have used:
Nduja di Spilinga:
Using only artisanal production and 100% made in Calabria ingredients.
The color of the Nduja is fiery red with shades tending towards amber.
The texture is very soft, easy to spread and to use as an ingredient in
recipes. The ingredients are few but very tasty, only finely ground pork
meat and fat, very spicy Calabrian chilli, salt and spices.
Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix
of mozzarella and cream. The outside thin shell is a pasta filata curd
made of buffalo and/or cow's milk mozzarella while the insides contain a
soft, doughy, stringy, mixture of curd and fresh cream. The cheese
originated in the Apulia region of Italy known for sheep farming and
agriculture. It is sold traditionally in asphodel leaves with a
polyethene plastic bag over it.
The "La Fabbrica Della Pasta" uses only the best first-extraction
semolina (only the heart of the grain of wheat), combined with the water
of a secular and clear source of Gragnano, rigorously drawn in bronze!
The extraordinary processing finishes with a long and delicate drying at
low temperature, which keeps intact the characteristics of flavor,
color, roughness of the drawn pasta.