Nduja
Top bruschetta with it, or enjoy as a pasta sauce. Speaking of pasta, sign up for my virtual class, The Pleasure of Pasta https://www.eventbrite.com/e/the-pleasure-of-pasta-tickets-221626580067?aff=ebdssbdestsearch Tix are going fast.
Ingredients
- 3 ounces sun-dried tomatoes in oil
- 1 cup fresh tomatoes coarsely chopped (or 1/2 15-ounce can diced tomatoes, preferably fire roasted)
- 2 cloves garlic
- 1 tablespoon fennel seeds toasted
- 1 teaspoon smoked paprika
- 1/2 teaspoon Calabrian chili or red pepper flakes more if you like it bold. I like it bold
- 2 tablespoons olive oil
- sea salt to taste
Instructions
- Spoon everything into a food processor. Blitz for a minute until smooth and rosy, about a minute, and you’re done.
Notes
Makes 1-1/2 cups, serving 4. Doubles like a dream.
How to keep: Pour into a jar or other airtight container, and top with a thin drizzle of olive oil to seal, Cover and refrigerate. Keeps for a week.