Almond and 'Nduja Bottoni Recipe - Great Italian Chefs

Almond and 'Nduja buttons with potato broth

Main
medium
4
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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Ingredients

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Metric

Imperial

'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

1kg potato peelings
4l water
white wine

To garnish

fennel fronds

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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

500g of almonds, peeled

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

4l water
1kg potato peelings
white wine

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

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Caterina Ceraudo

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.