Recipe: ‘Nduja Gratin

Nduja Gratin

I am ever the last one to jump upon a trend, and ‘nduja is no longer the new kid on the block, beloved by the trendier food bloggers.  Now it appears on the Pizza Express menu (my favoured pizza for my buy-one-get-one-free-Orange-Wednesday outing), so it is dead mainstream.  (Of course I could pretend that I am too cool to be cool, and am deliberately adopting it at a later date.)

For those not in the know, ‘nduja is a spreadable spicy pork sausage from Calabria (the very tip of the toe of the kicking foot of Italy).   We’ve been using it on pizzas, with pasta, in a beany dip and in this gratin.

My ‘nduja gratin was inspired by the Swedish dish of Jansson’s temptation, a gratin of potatoes, onions, sprats (usually mistranslated to anchovies in English) and cream.  Like in the Jansson’s temptation where a small amount of anchovies go a long way and flavours the whole dish, so does the ‘nduja; making this both frugal and delicious.  Maybe I should call this Giuseppe’s Temptation?

Nduja Gratin

Some recipes call for heating the milk and cream before pouring over the potatoes, I skip this and save on the washing up, just cook it for another few minutes.

Recipe: ‘Nduja Gratin

Serves 2 as a main dish, 4 as a side

Ingredients
2 medium potatoes (King Edward or Maris Piper), peeled and in 5mm slices
2 small sweet potatoes, peeled and in 5mm slices
glug olive oil
1 small onion sliced
100ml double cream
100ml milk
thin slice ‘nudja – about a tablespoon full
1 oz / 25 g hard cheese, grated – I used cheddar

Heat oven to 190c / 375F / GM 5.  Boil the potatoes for 3 mins to soften a little, then drain.

Meanwhile fry the on in the butter in the olive oil for about 5 minutes until softened.

Oil a gratin dish and layer the potatoes and onion adding little dots of the ‘nduja, seasoning each layer with a little salt and pepper, pour the cream and milk over.  Top with more ‘nudja and the grated cheese.

Bake for about 40 mins, until a the potatoes are soft and the top is golden.

 

Nduja Gratin Served

The ‘Nduja was sent by Unearthed Foods who have a wide range of tapas like world foods.

Review: Unearthed Foods

Italian Prosciutto Crudo and Prosciutto Di San Daniele

Of these two, the ham from San Daniele, a small town just north of Venice, was noticeably more nuanced in its flavours; in comparison the prosciutto crudo,while good, tasted a little flat and uninteresting. The price difference does reflect the difference in quality.

Chilli and Lemon Prawns and Garlic prawns

We thought that both these were good; a good hit of garlic or chilli, ready prepared for cooking so very simple to pop in the oven for a few minutes.

Spanish Potato Omelette

Lots of potato makes for a very satisfying omelette.

Spanish cheese in blankets

A variation on devils or angels on horseback. Stringy, gooey loveliness.

Goose Rillettes

Good rillettes, without a layer of fat on top. Smooth and delicately flavoured.

Mixed Olives with Rosemary and Black Pepper

Olives. Nice olives, it’s true, with (as it says on the tin) rosemary and black pepper, but still just olives.

Overall we were really impressed with the range, and would buy again for a treat, for a party or for a present.

The Unearthed range is available from Waitrose and Ocado

Many thanks to Unearthed for all the lovely samples which they sent me.

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About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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Comments

  1. Considering this is sold by Unearthed in Waitrose, I’m really surprised I’ve never seen it for sale. I’m even further behind the bandwagon, I’ve never even eaten it.

  2. I love nduja! Haven’t had any for a while but I like to spread a layer on toast, then cheese on top and then grill – nduja cheese toast!

  3. Paul Wilson says:

    Interesting twist on gratin, I’ve never heard of nduja before.

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