This very versatile recipe is built around Calabria’s fiery, spreadable salami called ‘nduja; available from most delis, my favourite version is from Salumi Australia. I’ve made this dish without the chicory (just eggs) and without the eggs (just chicory), but I like it best with both. The name chicory is sometimes used for endive or witlof, but the kind I use here looks like long dandelion leaves, they are related and you could use dandelion or any other bitter greens instead. Strozzapreti literally means ‘strangle (or choke) the priest’. It’s a twisted pasta that has several different names, Barilla calls their’s casarecce; you can replace it with any short pasta. Don’t be too precise when slicing the green leaves from the thick white chicory stems, use it finely sliced, stems and all, if you prefer (though I like the stems cooked as a separate vegetable). Coriole’s soft sangiovese is a great accompaniment, the perfect foil for the spicy ‘nduja. Scroll down to the Q&A here for all you need to know about cooking pasta perfectly.
Serves 6 as a starter
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