IFA GREK and A Italian had a love relationship, this will be the result: the beans of tomato butter filled with fried spices for a little spice. Served with a lot of parsley and tough bread, this is a meal itself, but the beans will also work brilliantly as part of the feature. It is a dream of summer tomatoes.
GIGANTES with nduja
Preparatory 10 minutes
Cook 40 minutes
Serving 4
3 tablespoons of olive oil
2 onionsExactly exfoliated and accurately
3 islandsCriph and slices
3 CeleryCounterfeit and slices
Sea salt and Black pepper
90 g ‘nduja
2 tablespoons of tomatoes
2 400g bean cans butter (Or a jar 700 grams), Do not drain
handful Flat parsleyFinely chopped
200 grams of cherry tomatoes on the vine
Cortical breadFor service
Place a large ceramic, shallow, or a large amount of medium heat. Add the oil, onions, carrots and celery, and season generously and fry, stirring often, for five minutes. It collapses in Nduja, raise heat and fry for another five minutes. Boss in tomatoes, followed by butter pills, then pour in cold water 150 ml and stir in most chopped parsley. We still in the tomatoes on their chrome and gently leave the bubble for about 15 minutes.
Meanwhile, turn the grill up. When everything in the pan is soft, the liquid has decreased a little and turned into a rich, and the pan is transferred to the oven and a grill for three to five minutes, until a beautiful crust is formed on top.
A scatter over chopped chopped parsley, served with pieces of cortical bread to disinfect all of these juices.
