Friday, 14 August 2015

Recipes: Lupetta

Lupetta can be used to make a range of great recipes

Potatas Bravas with 'Nduja Chicken Breast (pictured above)

Lupetta 'Nduja Paste 60g
Chicken breast 200g
Diced potatoes 160g
Livornese sauce 200g
Julienne red onion 70g
Fresh sliced garlic 25g
Cracked black pepper 2g
Olive oil 25ml

Heat the oil and sweat the onion and garlic for 2-3 minutes.

Add the sauce, potatoes and 20g of the paste, cover and cook for 40 minutes.

Mix some of the oil with the remaining paste and coat the chicken, uncover the potatoes and place the chicken on top.

Cook for 20 minutes then serve with Pane Rustico.

Tiger Prawns and Scallop Skewers with Livornese Sauce


Lupetta Semi Dried Cherry Tomatoes 125g
Tiger prawns 200g
Scallops 200g
Sea salt 2g
Cracked black pepper 1g

Using wooden skewers place 5 prawns, 5 scallops and 5 cherry tomatoes then season lightly and grill to just cook the fish.

Serve with a Livornese sauce, parmesan crisps and Pane Rustico.

For the Livornese Sauce

Lupetta San Marzano Tomatoes 260g
Lupetta 'Nduja Paste 20g
Olive oil 25ml
Fresh sliced garlic 25g
Julienne red peppers 20g
Julienne green peppers 20g
Julienne yellow peppers 20g
Julienne red onion 70g
Capers and juice 45g
Cracked black pepper 2g

Heat the oil, add the onion and sweat until soft, add the garlic and cook for 2 minutes.

Add the remaining ingredients and cook for 20 minutes simmering

Cream of tomato soup with chorizo

Serves 4


One chopped onion
Two large carrots chopped
One stick celery chopped
One small leek chopped
25 g butter
One veg stock cube
1 teaspoon sun-dried tomato puree
One tin Lupetta San Marzano tomatoes
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 teaspoon Lupetta Nduja paste
Six slices chorizo
12 Lupetta taralli
4 teaspoons pesto
25ml double cream
Season to taste

Melt the butter in a saucepan, add the vegetables and work until lightly browned.

Add the balsamic and sugar, bring to the boil to caramelise. And the sun-dried tomato puree, stock and San Marzano tomatoes, bring to the boil and simmer for 10 minutes until vegetables are soft then liquidise until smooth. Add the Nduja paste and chorizo, bring back to the boil, season to taste.

To serve
Pour the cream in the middle of the soup and top with the pesto and taralli.

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