'Nduja Pepperonata Stew
Deborah
Slow cooked peppers in a rich tomato and spicy Italian sausage sauce, topped with creamy mozzarella...delicious!
Prep Time 35 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Main
Cuisine Italian
- 2 tbsp olive oil
- 4 peppers (a mixture of red, yellow and orange) deseeded and sliced
- 2 onions sliced
- salt
- 1 small red chilli seeds removed and finely diced
- 4 cloves garlic crushed
- 4 thyme sprigs leaves picked
- 2 tsp fennel seeds
- 1 bay leaf
- 200g ‘nduja
- 500g passata
- 200ml water
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
- 1 ball mozzarella drained and torn
- a handful of fresh basil leaves
Heat the oil in a deep frying pan over a medium to low heat and gently fry the peppers and onions with a big pinch of salt for 20 to 30 minutes or until meltingly soft. They should squish to the side of the pan when pressed with a spatula and have reduced in volume significantly.
Stir in the chilli, garlic, thyme and fennel seeds, then fry for 5 minutes until fragrant. Add the bay leaf and ’nduja, and fry for 2 to 3 minutes, 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 minutes until thickened and saucy. Season well, to taste.
Scatter the torn mozzarella over the stew, along with the basil leaves and serve with crusty bread.
- Alternative serving suggestion: this would be great served as part of an Italian 'tapas' selection when entertaining, with a large basket of crusty bread.
- This ‘nduja pepperonata stew recipe is easily adapted if you’re cooking for less or more people.
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Keyword 'nduja paste, one-pot, pepperonata, peppers, stew