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 finished with a drizzle of extra virgin olive oil. Easy to prepare and packed full of flavour, this dish is great for a quick dinner.

Serves 6

500g La Genuina orecchiette semola
500g silverbeet, leaves pulled from stalks and torn into small pieces
100g Callipo nduja
2 wedges Julie Le Clerc preserved lemon, flesh only, rinsed and chopped
2 Tbsp Capirete Pedro Ximenéz sweet sherry vinegar
Sal de Añana spring salt, to season
Freshly ground black pepper, to season
Extra virgin olive oil (EVO), to serve

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 pasta 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.

Season with salt and pepper and drizzle with extra virgin olive oil to serve.



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