’Nduja Pepperonata Stew Recipe | olivemagazine

Ingredients

• 2 tbsp olive oil
• 4 peppers (a mixture of red, yellow and orange), sliced
• 2 onions sliced
• 1 small red chilli seeds removed and finely diced
• 4 garlic cloves
• 4 thyme sprigs leaves picked
• 2 tsp fennel seeds
• 1 bay leaf
• 200g ’nduja
• 500g passata
• 1 tbsp caster sugar
• 1 tbsp red wine vinegar
• 1 mozzarella ball drained and torn
• a handful of basil
• crusty bread to serve