Italian

'Nduja dip with grilled leeks

Name: 'Nduja dip with grilled leeks
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle; 6 eschalots, thinly sliced; 1 fennel bulb, trimmed, thinly sliced; 1 tsp fennel seeds, toasted; 250g ‘nduja (spreadable spicy salami); 1/2 cup (125ml) white wine; 250g cooked chickpeas; 50ml red wine vinegar; 24 small pencil leeks, trimmed, washed; Grated pecorino, lemon wedges & oregano leaves, to serve

Rate now

https://healthimprovements.info/recipes/nduja-dip-grilled-leeks/ro9xjeeb — 'Nduja dip with grilled leeks

Jump to recipe

by Trisha Greentree

Jul 12, 2019

“Grilled vegetables make the perfect snack. Using the freshest you can find also heightens the taste” - Trisha Greentree.

1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
6 eschalots, thinly sliced
1 fennel bulb, trimmed, thinly sliced
1 tsp fennel seeds, toasted
250g ‘nduja (spreadable spicy salami)
1/2 cup (125ml) white wine
250g cooked chickpeas
50ml red wine vinegar
24 small pencil leeks, trimmed, washed
Grated pecorino, lemon wedges & oregano leaves, to serve

Method

1.

To make the dip, heat the oil in a saucepan over high heat. Add the eschalot, fennel and fennel seeds. Cook, stirring occasionally, for 5-6 minutes or until starting to caramelise. Add ‘nduja and cook, breaking up with a wooden spoon, for 6-8 minutes or until fat separates. Add wine, scraping the base of the pan with a spoon, and cook for 1-2 minutes or until well combined. Place mixture in a blender with the chickpeas and vinegar and blend until smooth. Season. Set aside.
2.

Bring a large saucepan of salted water to the boil. Blanch leeks for 30-40 seconds or until slightly soft. Refresh in iced water. Drain and place on paper towel. Preheat a chargrill or barbecue to high. Place leeks in a large bowl and drizzle with extra oil. Season to taste and toss to coat. Grill leeks in batches, turning, for 3-4 minutes or until nicely charred.
3.

Place dip in a small bowl on a platter with the charred leeks. Scatter with grated pecorino and oregano leaves. Drizzle with extra olive oil and serve with lemon wedges.