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Calabrian Steak with Dried Tomatoes, Nduja and Bottarga
The country pasta that conquers the most refined palates
The Struncatura is a Calabrian wholemeal pasta with ancient history. With second Calabrian tomatoes, Spilinga Nduja and atún bottarga, it is combined in a first plate of extraordinary character, rich in intense Mediterranean flavours.
Ingredients
320 g of Calabrian Struncatura
80 g of second Calabrian tomatoes in vinegar
50 g of Nduja de Spilinga
20 g of atún rallada bottarga
3 dientes de ajo
Extra Calabrian virgin olive oil
Fresh Perejil
Tasted Calabrian guindilla
Sal al taste
Preparation
Cook the Struncatura in salted water until al dente.
Heat the oil with the oil and the guindilla for 2 minutes.
Añadir tomates secos en tiras y Nduja. Remover until the Nduja is founded.
Steal the pasta, reserving a splash of cocción water.
Sauté the pasta in the pan, adding cooking water to add it.
Emplate with rallada bottarga and fresh peel.
Advice
The Nduja is melted in hot water creating a creamy and spicy sauce. The bottarga has a salty marine note. Don't add this.
