Something of a local hero, n'duja is a celebrated staple of Calabrian cuisine. Made with cuts of pork meat hailing from the rugged local landscape and flavoured with roasted local spicy peppers, this forms a soft sausage with a brilliantly warm and spicy taste.
In this week's limited edition tortelloni, we therefore combine the hot, meaty fire of n'duja sausage with mascarpone, a mild soft cheese from Abbiategrasso, southwest of Milano. Whilst many associate mascarpone with the classic dessert tiramisu, it also marries beautifully with robust savoury flavours, as with our prime n'duja. To complete this dish, we lavish our tortelloni in a fiery arrabbiata sauce.
The name of this sauce - arrabbiata - refers to the “angry” heat of the chilli-laced tomato sauce. The inclusion of beautiful, fiery Italian chilli flakes in the arrabbiata sauce distinguishes it from the other classic tomato sauces in the Italian repertoire. Indeed, verandas of homes across the Italian south are adorned with beautiful hanging chillies so that, when the need for heat presents itself, an arrabbiata sauce can be conjured up at short notice. And whilst the chilli flakes are important, so too is the generous quotient of garlic, adding an aromatic and gutsy vibrance to this traditional sauce from Lazio.
Photo by: @bitesoflondon
Ingredients: Nduja Tortelloni (200g; 355kCal): Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water
Filling (44%): Ricotta Cheese (Milk), Mascarpone Cheese (Milk), Nduja Spicy Salami (24%) (Pork Fat, Pork Meat, Red Chilli Sauce, Spicy Red Chilli, Salt, Dextrose, Spices, Smoked Aromas, Preservative: E250 Sodium Nitrite, E252 Potassium Nitrate)
Arrabbiata Sauce (100g, 70kCal) Tomato, Shallot, Fresh Mixed Chillies, Garlic, Extra Virgin Olive Oil, Basil, Parsley, Salt, Pepper
Parmesan (8g;42kCal): Parmesan Cheese (Milk)
Find recipe card here