Orecchiotte with Nduja

Both comforting and adventurous, our orecchiotte with nduja dish is a celebration of authentic Italian flavours, to ensure a truly unforgettable dining experience. Whether you're a spice lover seeking a new culinary thrill or simply yearning for a taste of Italy, this dish is sure to captivate your taste buds and leave you longing for another delightful rendezvous with Italian cuisine.

Serves 6-8

La Genuina orecchiotte, 30*
1-2 large onions, chopped
2 Tbsp extra virgin olive oil
800g approx. ground meat - we mix pork and beef
150ml red wine
2 - 3 Tbsp Callipo nduja
3 Tbsp Salvagno pitted olives
1 jar Sabato pasta sauce
1/3 cup cold water
*approx. 60 orecchiotte 'ears' per packet

Heat oven to 180°C.

Bring a pot of salted water to boil, reduce heat and cook the orecchiotte at a low simmer for approximately 15 minutes. Drain and set aside.

In a pan, heat the olive oil on medium heat, add the onion and sauté until soft. Then add mince, using a wooden spoon to break it up, and cook until it starts to brown. Turn up the heat slightly and add red wine, letting it boil away to reduce slightly. Add the nduja and pitted olives, season, and let it simmer for approx. 10-15 minutes.

Mix the cold water with the pasta sauce and then spoon the mixture evenly over the surface of the baking dish. Fill the individual orecchiotte with the mince mixture, place evenly in the baking dish, nestling into the pasta sauce. Cover with foil and cook for approximately 20 minutes.

Serve with a side salad.