I have been away from home recently, and what I really enjoy is coming up with a dish using ingredients that I have…and need using up. This must be one of the reasons I enjoy camping and we always eat so well.
I had ‘nduja (a soft chilli-laden, soft salame from Calabria), a bunch of cime di rapa or rape (rape is plural of rapa) and some small and fabulous, pure pork sausages that I had cooked in some tomato salsa the day before. We had eaten most of these with polenta and these were left over.
What I did was simple. I braised the cime di rapa in some garlic and extra virgin olive oil as I do when I cook cime di rapa with pasta. Once cooked, I added the ‘nduja….probably too much, I love chilli but do others like it as much as I do? I could have used a half of the quantity and it still would have tasted great. The ‘nduja melts with the heat and coats the vegetables.
Next, I added the sausages and only a little of the tomato salsa. I was making a pasta sauce and not a soup a , so I needed just a little liquid.
I had rigatoni on hand, and some Sicilian pecorino pepato.
You will need to accept that it tasted vey good. So much so, Squid, that I did not have time to take a photo – it was gobbled up far too quickly by my two guests.
There are recipes for cooking with ‘nduja: