Baked ‘nduja and burrata dip with olive breadsticks
- June 2019
- Serves 8 as a nibble
- Hands-on time 35 min, oven time 15 min, plus proving
Our ‘nduja and burrata dip is easy to make so, if you don’t have time to make the breadsticks, you could easily serve it with a shop-bought olive loaf for a seriously good starter.
Our burrata with sticky roasted tomatoes, pine nuts and basil makes another simple but crowd-pleasing starter.
- 19g (6.1g saturated
- 50.1g (2.8g sugars)
- 90g ’nduja (see Know-how)
- Finely grated zest 1 orange
- 460g jar roasted red peppers, drained
- Olive oil to drizzle and grease
- 3 garlic cloves, finely sliced
- 4 spring onions, finely sliced
- 50g pecorino
- 100g burrata
- Small handful chopped fresh flatleaf parsley to serve
For the breadsticks
- 500g strong white bread flour, plus extra for dusting
- 2 tsp fine sea salt
- 1 tsp caster sugar
- 10g fast-action dried yeast
- 4 tbsp olive oil
- 300ml lukewarm water
- 75g green nocellara olives, pitted and finely chopped
- Uncooked polenta for rolling
- Sea salt flakes to sprinkle
Useful to have…
- Stand mixer with dough hook attachment
You’ll also need…
- 2 large baking sheets; food processor
- Start by making the breadsticks. Put the flour, salt, sugar, yeast and oil in
a mixing bowl. Pour the water over and stir to combine, first with a palette knife, then with your hands to bring the mixture into a dough. Add the chopped olives and briefly work into the dough. Turn out onto a lightly floured work surface and knead for 10 minutes (or less time if using a stand mixer with a dough hook) until smooth and pliable.
- Sprinkle the work surface with a little polenta, roll out the dough to an 8cm x 35-40cm rectangle, then cut in half to make 2 x 8cm x 18-20cm rectangles. Cut each piece of dough into 4 x 2cm thick strips, then briefly roll each one into a sausage shape. Oil the baking sheets and put the breadsticks on them, leaving a 2cm gap between the sticks. Cover lightly with cling film, then leave to prove for 15-20 minutes until slightly puffed.
- Meanwhile, heat the oven to 220°C/ 200°C fan/gas 7. Once the breadsticks are puffed, sprinkle them with sea salt and bake for 10 minutes (for soft, more bread-like sticks) or 13 minutes (for crisp sticks). Cool for 1-2 minutes on the trays, then transfer to wire racks (see Make Ahead).
- To make the ’nduja dip, put the ’nduja, orange zest and all but 1 of the red peppers in a food processor with some salt and pepper and whizz to combine. Spoon into 2 medium baking dishes.
- Heat a drizzle of oil in a frying pan, add the garlic and spring onions and cook gently for 4-5 minutes until softened and turning golden. Divide between the baking dishes. Slice the remaining red pepper, add to the dishes, then grate over the pecorino and bake for 15 minutes until golden and bubbling.
- Divide the burrata between the ’nduja dips (be careful as the centre is runny), sprinkle with parsley and serve with the breadsticks for dipping.
The dip will keep covered in the fridge for a day. Leftovers will keep in the fridge for 2 days.
The baked breadsticks will keep in an airtight container for up to 2 days.
‘Nduja is a spicy, spreadable Italian sausage of cured pork, pork fat and chilli pepper that varies in heat. We used a 90g jar from Waitrose Cooks’ Ingredients. If you use a different brand, taste before using.
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