Orecchiette with Nduja and Silverbeet
Callipo nduja is combined with preserved lemon, producing a potent and spicy sauce. The orecchiette is then stirred through the sauce with silverbeet and sherry vinegar and served with a drizzle of extra virgin olive oil. Easy to prepare and packed full of flavour, this dish is great for a quick dinner.
1 pack Carlo Crivellin ready-to-use polenta, cut into 1cm cubes
1-2 Tbsp extra virgin olive oil (EVO), plus extra for serving
500g La Genuina orecchiette semola
500g silverbeet, leaves pulled from stalks and torn into small pieces
150g Callipo nduja
Flesh of 1 Julie Le Clerc preserved lemon, rinsed and chopped
2 Tbsp Capirete Pedro Ximenéz sweet sherry vinegar
Sal de Añana spring salt, to season
Freshly ground black pepper, to season
Preheat oven to 220°C on the fan bake setting.
Place polenta in a baking dish and drizzle with EVO. Bake for 30 minutes, turning them halfway through, until lightly coloured.
Bring a large pot of salted water to the boil. Add pasta, reduce heat and simmer for 15-20 minutes, or until al-dente. In the last minute or so of cooking, add the silverbeet. Drain, and reserve ½ cup of the pasta cooking water.
Heat a large pan, add the nduja and preserved lemon and stir to combine. Add 3-4 tablespoons of cooking water to emulsify the sauce.
Add pasta and silverbeet to the pan of nduja sauce. Gently combine, adding more pasta water if desired. Stir in sherry vinegar and cubes of polenta.
Season with salt and pepper and drizzle with extra virgin olive oil to serve.