Almond and 'Nduja Bottoni Recipe - Great Italian Chefs
Caterina Ceraudo's 'nduja bottoni recipe sees the fiery salumi tempered by creamy almonds for a winning filled pasta dish.
Ingredients
- 500g of almonds, peeled
- 100g of 'nduja
- 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
- 1kg potato peelings
- 4l water
- white wine
- fennel fronds
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