Nduja & Pesto Potatoes

Recipe

Spice up the humble Jacky P with this tasty recipe.

Serves: 4 people   |   Prep time: 30 minutes   |   Cooking time: 20 minutes (plus potato baking time)

Italian   |   Main   |   Gluten Free

  

Ingredients

• 4 Jacket Potatoes
• 200g Crème Fraiche
• 120g Pesto
• Fresh Basil Leaves
• ½ tsp Chilli Flakes
• Sea Salt and Black Pepper

For the Nduja sauce:

• 85g Pancetta Cubes
• 20g Pickled Jalapeños, drained
• 60g Grilled Peppers in Oil, drained
• 20ml Chilli Oil
• 40g Salami, chopped  

  

Method

1. Cook the jacket potatoes as in the base recipe.
2. Meanwhile, make the nduja sauce by dry frying the pancetta until cooked and slightly browned.
3. Transfer this to a small liquidiser along with any cooking juices.
4. Add the jalapeños, peppers, salami and oil and pulse to a thick paste.
5. Once the potatoes are cooked, split open.
6. Rub 45g of the nduja sauce over the sides of the potatoes and a little inside and put them back in the oven for 10 minutes.
7. Remove from the oven and put 50g crème fraiche in each, top that with 30g pesto and sprinkle over some chilli flakes and basil leaves and serve.