Name: ’Nduja pepperonata stew
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6
Ingredients: 2 tbsp olive oil; 4 peppers (a mixture of red, yellow and orange), sliced; 2 onions sliced; 1 small red chilli seeds removed and finely diced; 4 garlic cloves; 4 thyme sprigs leaves picked; 2 tsp fennel seeds; 1 bay leaf; 200g ’nduja; 500g passata; 1 tbsp caster sugar; 1 tbsp red wine vinegar; 1 mozzarella ball drained and torn; a handful of basil; crusty bread to serve

An oven dish flled with a red stew, topped with torn mozzarella next to a basket of bread

2 tbsp olive oil
4 peppers
(a mixture of red, yellow and orange), sliced
2 onions
sliced
1 small red chilli
seeds removed and finely diced
4 garlic cloves
4 thyme sprigs
leaves picked
2 tsp fennel seeds
1 bay leaf
200g ’nduja
500g passata
1 tbsp caster sugar
1 tbsp red wine vinegar
1 mozzarella ball
drained and torn
a handful of basil
crusty bread
to serve

Method

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.