'Nduja & Stracciatella with Wildflower Honey and Mint
Some might say that we’re unhealthily obsessed with ’nduja—a spicy, spreadable (and addictive!) pork sausage from Southern Italy that gets its bright red hue from Calabrian chiles. We would say our love is justified.
Follow the recipe below from our book, Host, and use ’nduja as a base for creamy stracciatella cheese, adding wildflower honey for a touch of sweetness. Simultaneously spicy, salty, sweet and creamy, this dish is best paired with crusty bread and a cold Negroni Sbagliato.
'Nduja with Stracciatella, Wildflower Honey and Mint
makes four servings
- 4 ounces ’nduja sausage
- 4 ounces stracciatella or burrata cheese
- 1 tablespoon wildflower honey
- 1 tablespoon extra-virgin olive oil
- 1 pinch of freshly ground black pepper
- 1⁄4 cup small mint leaves
- 1 loaf of rustic Italian bread, sliced, for serving
- Remove the ’nduja from the refrigerator and allow it to come to room temperature, about 20 minutes.
- On a serving plate, spread a thin layer of the ’nduja and spoon the stracciatella evenly over it.
- Drizzle the honey and olive oil over the stracciatella and season with the pepper.
- Scatter the mint leaves over the dish and serve immediately with the bread slices.