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1 hour 30 minutes, plus 24 hours soaking time for the almonds
PT1H30M
PT24H
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.
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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
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
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
5
Preheat the oven to 180°C/gas mark 4
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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
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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Almond and 'nduja bottoni with potato broth
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