‘NDUJA, AUBERGINE & TOMATO RAGU & PASTA
Posted on 23 April 2021
We’re really proud to have the fabulous food influencer Storm Ashdown on board at Libiamo, creating some amazing dishes that pair beautifully with some of our lovely selection of Italian wines for each monthly online tasting.
Storm shares these recipes online on her Instagram page @whatstormeats and has given us permission to re-publish these brilliant recipes on our blog as the weeks go by. Below is her recipe for ‘Nduja, Aubergine, and Tomato Ragù with pasta, to pair with Caiaffa’s delicious Primitivo from our March tasting of Pugliese wines.
WHAT STORM SAYS…
Unctuously sticky, spicy and sweet, you’ll want to fall head first into this bowl of deliciousness, wine glass in hand. Cooked for hours, this is a glorious ragù; it packs a punch from the spicy ‘nduja, sticky aubergine mellows out the flavour, yielding a wonderfully balanced dish perfect with a large glass of red.
- 2 large aubergines, diced small
- 100g of ‘nduja
- 1 onion
- 3 cloves of garlic
- 2 sticks of celery, finely diced
- 1 large glass of red wine
- 1 tin of good quality tomatoes
- Generous squeeze of tomato purée
- A couple of bay leaves
- Fry off the small pieces of aubergine in olive oil in batches, set aside. Do the same to the chopped onion, celery and garlic.
- Add the ‘nduja and cook out until it has release its delicious oils. Pop everything back into the pot, add the wine, tomatoes, purée and a little water (or more wine!) if it needs to be looser.
- Season well with salt and a generous pinch of sugar. I also added an extra pinch of chilli flakes.
- Place in an oven at 120 degrees for 4/5 hours, stirring occasionally and leave to stand for an hour or so (or over night if you have the patience!) before muddling through your favourite pasta, and finishing with burrata and fresh basil.
Puglia IGT Organic Primitivo by Caiaffa
This stunning Primitivo by the organic Caiaffa from Puglia was part of our March tasting and is the perfect pairing to go alongside this bowl of delicious pasta dish. This wine has been aged in oak barrels for 3 months, with red and dark fruits, it is balanced and almost creamy with a hint of spice. Utterly perfect.