’Nduja pepperonata stew
Serves 6
Easy
Prep:
Cook:
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
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- 2 tbsp olive oil
- 4 peppers(a mixture of red, yellow and orange), sliced
- 2 onionssliced
- 1 small red chilliseeds removed and finely diced
- 4 garlic cloves
- 4 thyme sprigsleaves picked
- 2 tsp fennel seeds
- 1 bay leaf
- 200g ’nduja
- 500g passata
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 1 mozzarella balldrained and torn
- a handful of basil
- crusty breadto serve
Nutrition: Per serving
- kcal369low
- fat25.5g
- saturates9.9g
- carbs26.3g
- sugars23.4g
- fibre9.1g
- protein10.8g
- salt1.5g
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.
