Lets bring the spiciness of the Italian Mediterranean to your kitchen! That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Alex Martinez
The Restaurant: Donatella, Miami Beach
The Dish: Nduja Rigatoni
Ingredients:
1 lb. nduja1/3 cup Red wine vinegar1/3 cup Extra virgin olive oil1 ½ tablespoons chopped garlic1 ½ tablespoons dried oregano5 oz. wt. cooked rigatoni pasta¼ cup seasoned nduja¼ cup yellow cherry tomatoes1/8 cup grated grana Padano½ cup parmesan brodo (or veggie/chicken stock)1 tablespoon fresh chopped basil
Method of Preparation:
Seasoned Nduja:
Place all ingredients into a food processor and blend until all ingredients have been incorporated into the nduja.
Nduja pasta:
Heat sautee pan over medium high heat. Add nduja to pan, stir until melted. Add cherry tomatoes and mix all ingredients together. Add parmesan brodo (or veggie/chicken stock). Reduce mixture until it becomes thicker. Add pasta and toss until sauce begins to stick to the pasta. Add grana Padano and toss until cheese is melted into the pasta. Finish with fresh basil and toss. Plate pasta and top with more fresh basil and grana Padano cheese.
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