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

1. Cook the Struncatura in salted water until al dente.
2. Heat the oil with the oil and the guindilla for 2 minutes.
3. Añadir tomates secos en tiras y Nduja. Remover until the Nduja is founded.
4. Steal the pasta, reserving a splash of cocción water.
5. Sauté the pasta in the pan, adding cooking water to add it.
6. 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.