Inspired by the fiery flavours of Calabria, this rich and comforting dish pairs Goolwa PipiCo Fresh Pipis with a spicy ‘nduja tomato sauce. Finished with fresh parsley and served with crusty bread, it’s a simple yet impressive dish that’s full of warmth and flavour.
Ingredients
- 500 g Goolwa PipiCo Fresh Pipis
- 200 ml fish stock
- 150 ml ‘nduja sauce
- Flat-leaf parsley, roughly chopped
For the ‘Nduja Sauce
- 1 tablespoon extra virgin olive oil
- 2 shallots, thinly sliced
- Pinch of sea salt
- 500 g good-quality passata
- 70 g ‘nduja
To Serve
- Crusty bread
Method
For the ‘Nduja Sauce
- Heat the olive oil in a saucepan over medium heat. Add the shallots, season lightly with salt and cook for 3 to 4 minutes until softened but not coloured.
- Stir in the passata and bring to a gentle simmer. Cook, stirring occasionally, until the sauce has thickened slightly.
- Add the ‘nduja, breaking it up with a wooden spoon until fully incorporated into the sauce. Keep warm.
For the Pipis
- Place the Goolwa PipiCo Fresh Pipis and fish stock into a large saucepan. Cover with a tight-fitting lid and cook over high heat for about 4 minutes, shaking the pan occasionally until the pipis have opened.
- Remove the pipis from the pan and strain the cooking liquid, reserving it for later.
- Return the saucepan to medium heat and add a splash of the reserved natural cooking liquid or water if needed. Bring to a gentle simmer.
- Whisk in the prepared ‘nduja sauce and cook for 1 minute.
- Return the pipis to the pan and gently stir through until just heated.
- Finish with the chopped parsley and serve immediately with plenty of crusty bread.
Cook’s Tip: ‘Nduja is a soft, spicy Calabrian salami that melts beautifully into sauces, adding richness and gentle heat. Warm the pipis through gently at the end to keep them tender.