My new fav ingredient is Nduja di Spilinga – basically it’s spicy spreadable salami with chillis. It’s very umami and you only need a little bit to give food a real kick. With its smoky and salty flavour it’s ideal to stir in to pasta, blob on to a cracker or mix into a pizza sauce.
If you are a veggie you don’t have to use the Nduja di Spilinga you can try some red pesto and a bit of miso paste as that gives amazing flavour.
Exacting quantities are not important – this is one of those meals where you can use up all those random veggies, bits of bacon, open jars of things and bung them in. All you are after is a smoky, salty, savoury flavour.
2 cans canellini beans
1 can butter beans
2 cloves of garlic
30 olives
Olive oil
2 beef tomatoes
1 teaspoon of thyme
1 teaspoon thyme
1 red onion finely chopped
1 teaspoon bouillon
1 heaped tablespoon Nduja di Spilinga (spiced spreadable salami)
Veggie option use 1 tablespoon red pesto and 1 teaspoon miso paste
1 teaspoon of capers
Fry the onions and garlic in olive oil with the thyme.
Chop up the beef tomatoes, add these
Stir in the Nduja di Spilinga, olives and capers.
Drain the cans of beans and add these.
Cook the heck out of it until there is no liquid and the sauce is bright and intense tasting.
