Almond and 'nduja bottoni with potato broth

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Caterina Ceraudo's 'nduja bottoni recipe sees the fiery salumi tempered by creamy almonds for a winning filled pasta dish. 'Bottoni' means buttons, referring to the tiny size and shape of the pasta.

First published in 2017




'Nduja and almond filling

  • 500g of almonds, peeled
  • 100g of 'nduja

Pasta dough

  • 700g of 00 flour
  • 300g of durum wheat flour, Caterina uses Senatore Cappelli
  • 600g of egg yolk
  • 1 egg
  • salt, to taste
  • 1 dash of white wine vinegar

Potato broth

To garnish


  • Food mixer fitted with a dough hook
  • High-power blender
  • Pasta machine
  • Small round pastry cutter
  • Pressure cooker


To begin, soak the almonds in cold water for 24 hours
To make the pasta dough, mix all the ingredients in a stand mixer using a dough hook. Wrap the dough in cling film (or vacuum seal if you have sous vide equipment) and rest in the fridge for 30 minutes
  • 600g of egg yolk
  • 1 egg
  • salt, to taste
  • 1 dash of white wine vinegar
Blitz the soaked almonds in a high-power blender until smooth, or use a Pacojet to process if you have one. Whip the 'nduja, pass through a sieve and mix with the almond mixture in a bowl. Transfer the mixture to a piping bag
  • 100g of 'nduja
Roll out the pasta dough to make two 2mm thick sheets. Pipe blobs of the 'nduja onto the first pasta sheet, then carefully cover with the second sheet. Using a little water to seal, gently but firmly press down around each mound of filling to ensure a good seal. Cut out the ravioli using a very small pastry cutter or ravioli stamp. Store the bottoni under a slightly damp cloth in the fridge to prevent them from drying out
Preheat the oven to 180°C/gas mark 4
For the broth, salt the potato peelings then roast in the oven for 30 minutes. Transfer to a pressure cooker with 4l of water and a splash of white wine and cook for 40 minutes
Safely release the pressure and strain the broth through a fine sieve. Taste and adjust the seasoning with salt
When ready to serve, cook the pasta in salted boiling water for 1 minute
Divide the bottoni between bowls and pour in the broth. Garnish with fennel fronds and serve
First published in 2017

As one of southern Italy’s most forward-thinking chefs, Caterina Ceraudo serves simple yet inventive cuisine on a biodynamic farm in Calabria. At just twenty-nine years old, she is tipped to be one of the country’s culinary greats.

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