Viewing entries tagged
tomato 'nduja

Gazpacho Soup

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Gazpacho Soup

It’s summer weather and that means tomato soups should be enjoyed chilled! Our Crushed Ugly Tomatoes are perfect for making gazpacho.

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Roasted Chicken with Fennel and Peppers

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Roasted Chicken with Fennel and Peppers

Roasted Chicken with Fennel and Peppers

Serves 4


Made with Tomato ‘Nduja


INGREDIENTS

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 tablespoon olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, fronds saved for garnish
1 teaspoon tomato ‘nduja
1 jar Preserved Ugly Tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Photo by The Daily Plate

Photo by The Daily Plate

PREPARATION

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosly with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add spicy Tomato ‘Nduja, Preserved Ugly Tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is. If you make this dish, I’d love to hear your thoughts!


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Crunchy Potatoes

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Crunchy Potatoes

A classic Spanish bar snack, patatas bravas are fried twice: The first fry is meant to rid the potatoes of most of their moisture so they'll form a crisp crust when fried the second time. 

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Spicy Pasta alla Vodka

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Spicy Pasta alla Vodka

Tomato 'Nduja is a spicy and spreadable meatless salami inspired by the traditional fiery pork spread from Calabria, Italy. You can find it at NYC Whole Foods. citysaucery.com sells it, as does Union Square Greenmarket.

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Saucy Shells

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Saucy Shells

This dish only takes 20 minutes to make because of the sauces that have already been handcrafted to perfection by us. Shell pasta is ideal because it naturally grabs nice hunky chunks of our thick spicy Tomato 'Nduja.

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Spicy Grilled Cheese

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Spicy Grilled Cheese

Everyone loves the combo of grilled cheese sandwiches and tomato soup—so why not combine the two in each ooey-gooey bite? The original recipe from Cooking Light calls for fresh basil, garlic and roasted tomatoes.

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