’Nduja pepperonata stew
Slow-cooked peppers have such a mild sweetness and pleasing texture. When paired with spicy sausage and creamy mozzarella you get one-pan perfection – just serve with some crusty bread or buttered orzo
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp olive oil
- 4peppers (a mixture of red, yellow and orange), sliced
- 2onions, sliced
- 1small red chilli, seeds removed and finely diced
- 4garlic cloves
- 4thyme sprigs, leaves picked
- 2tsp fennel seeds
- 1bay leaf
- 200g ’nduja
- 500g passata
- 1tbsp caster sugar
- 1tbsp red wine vinegar
- 1mozzarella ball, drained and torn
- a handful of basil
- crusty bread, to serve
Instructions
Step 1
Heat the oil in a deep frying pan over a medium-low heat and gently fry the peppers and onions with a big pinch of salt for 20-30 mins or until meltingly soft. They should squish to the side of the pan when pressed with a spatula, and have reduced in volume significantly.Step 2
Stir in the chilli, garlic, thyme and fennel, then fry for 5 mins until fragrant. Add the bay leaves and ’nduja, and fry for 2-3 mins, breaking the ’nduja up with a spatula until the oil begins to separate from the sausage, then add the passata with 200ml of water, the sugar and vinegar. Bring to a gentle simmer and bubble for 20 mins until thickened and saucy. Season well.Step 3
Tear the mozzarella over the stew, scatter with basil and serve with crusty bread.