Boccalone's ’Nduja Bucatini
Adapted from NYT's Dining and Wine's adaptation of Chris Cosentino, Boccalone Salumeria's recipe, full article here, using ’nduja I brought back from Boccalone.
To be honest, I tried to appreciate the salami spread with friends during a wine and cheese, but it just didn't blow us away. So instead, I took this much lauded spicy meat butter and used it in a recipe I found inspired by the very chef (of Incanto in San Francisco) who made this product.
Final product was like a plate of smokey spicy salami.
This is the recipe from NYT:
RecipeSpaghettini With ’Nduja Adapted from Chris Cosentino, Boccalone Salumeria
Time: 30 minutes
2 bunches (about 1 1/2 pounds) broccoli rabe, trimmed, (optional)
1 pound dried spaghettini (vermicelli) or spaghetti
2 tablespoons extra virgin olive oil, more for garnish
6 garlic cloves, thinly sliced
1 large red onion, minced
4 ounces ’nduja
Zest of 1 lemon
Juice of 1 lemon (optional)
Freshly ground black pepper
1/4 cup bread crumbs, toasted.
1. If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil. Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes. Set aside to cool, then cut into 1/2-inch pieces. Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes. Drain.
2. Meanwhile, in a very large skillet, heat oil over medium-high heat. Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
3. Add ’nduja and stir, breaking up meat with a fork until meat melts. Add broccoli rabe, if using, and lemon zest and stir to combine. Mix in spaghettini. Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice. Top with bread crumbs.
Yield: 4 servings.
Note: ’Nduja is available from www.boccalone.com; at the Murray’s Cheese shops, 254 Bleecker Street (Seventh Avenue) and in the Grand Central Market; or at Buon Italia, 75 Ninth Avenue (16th Street).