Toast with 'nduja, ricotta and honey
"This makes a simple yet delicious snack. It has never been on our menu, but is a regular treat for the kitchen team when the bread comes out of the oven in the afternoon. These ingredients also work very well together on a pizza. ’Nduja is a salume (cured meat) from Calabria in southern Italy that’s super fiery, complex and delicious. One of its most appealing features is its soft and spreadable texture, a result of its high fat content. This makes it useful for a number of applications - on toast, on pizza, with pasta, in a ragu, stirred through breadcrumbs to make a spicy, meaty pangrattato - and maybe goes some way to explaining its spike in popularity in the past few years." - Luke Powell
This is an edited extract from Quality Meats by Luke Powell, published by Murdoch Books, $55. Available July 30, 2024.
Ingredients (4)
- 2 warm toasted slices of sourdough
- 62g ‘nduja
- 70g ricotta
- 2 tsp runny honey
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Liberally spread slices of toasted sourdough with ’nduja. Spoon some ricotta on top, drizzle with honey and finish with freshly ground black pepper.
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