Скачать или смотреть Miami Vegan Nduja Made Nice

Nduja — looks like a typo, tastes like a wow. Nduja is a luscious Italian pate of Calabrian chili, fennel, garlic, and, alas, pork. But not here. My vegan nduja recipe, inspired by a version at Giorgio Rapicavoli’s restaurant Luca hits all the right flavor notes. It has the same gutsy spices, but no pig. Fresh and sundried tomatoes and smoked paprika add the umami, and olive oil provides a little richness in the mouth. Slather it on bruschetta or flatbread or dredge vegetables through it for a fantastic New Year's Eve starter, or make it the main event and enjoy it as the boldest, easiest no-cook pasta sauce ever.

Keep the pasta pleasure going with my virtual class, The Pleasure of Pasta, with PlantBased for Life's Jay Ziebart happening Wednesday, January 12. Space is limited, sign up now. (https://www.eventbrite.com/e/the-plea... - Link in Bio!)

Nduja

How to serve: Top bruschetta with it, or enjoy as a pasta sauce. Speaking of pasta, sign up for my virtual class, The Pleasure of Pasta (link in bio) Tix are going fast.

3 ounces sun-dried tomatoes in oil
1 cup fresh tomatoes, coarsely chopped (or 1/2 15-ounce can diced tomatoes, preferably fire roasted)
2 cloves garlic
1 tablespoon fennel seeds, toasted
1 teaspoon smoked paprika
1/2 teaspoon Calabrian chili or red pepper flakes (more if you like it bold. I like it bold)
2 tablespoons olive oil
sea salt to taste

Spoon everything into a food processor. Blitz for a minute until smooth and rosy, about a minute, and you’re done.

Makes 1-1/2 cups, serving 4. Doubles like a dream.

How to keep: Pour into a jar or other airtight container, and top with a thin drizzle of olive oil to seal, Cover and refrigerate. Keeps for a week.

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