Nudja with Beans

Eat it with crusty Italian bread.

This is pour people food from Calabria. For a dish for 2 you will just need 35 g of Nduja. All other protein comes from the beans. I found the idea on Pinterest "anna's table"

I went to our huge Spanish/Italian supermarket across from the Main Station today. I only wanted to buy a bottle of the Spanish sloe and anis liqueur I had tasted yesterday.

But the kinds of supermarkets are dangerous to customers. Going in to get one item ended with getting 10 and spending a lot of money.

But it was worth it.

At the Italian fresh counter I saw a small piece of Nduja. I know very well that a little goes a long way. 68 g later, some Mortadella, Coppa and fresh bread later, I payed for the first items.

Usually white beans (Cannelini) are used for this dish, but I had a can of French light green ones.

Put them in a tomato based sauce and you wont see a difference.

Recipe for 2:

1 medium can of beans

2 shallots

4 cloves of garlic

2 tbsp olive oil

2 tbsp tomato paste

200 ml veg stock

35 g Nduja

100 ml double cream

35 g Parmesan cheese

Some chopped parsley

Lemon juice

Salt, pepper, smoked paprika, Italian herbs

In a pot heat up the oil and give onions and garlic 3 minutes. Now in with the chopped up nduja and the tomato paste. Both need 3 more minutes. In goes the veg stock and the seasoning. Let the nduja cook until it has melted.

Now in with the drained breans. They only need to heat through. That means the cream can go in as well. When it bubbles again, add the cheese and the parsley.

Serve it with crusty bread.