‘Nduja, gigantes beans, kale, and sardines
recipe from a supper club, and news for the next supper club!
The weather is starting to cool down here in the Pacific Northwest, and I’ve already begun getting my autumn recipe (to both make and develop) bucket list together! A big staple for me in the cooler months are beans…I just came from my bean girl summer, so this should be to no surprise.. A bean recipe that is back on my autumn bucket list is this recipe I made for a supper club back in March. It’s creamy from the white beans, meaty and spicy from the ‘nudja, fatty from the sardine, and bright and balanced with the lemon. If you haven’t worked with or had gigante beans yet, this is now your opportunity!! They are my S-tier bean. They’re… well…gigantic, firm on the outside and hold their shape well, but super tender and creamy on the inside. They do so well with acidity and richness. If you also haven’t had ‘nudja, this is also your moment! ‘Nudja is fermented spreadable sausage—think Mallorcian Sobrassada— made of pork and Calabrian chilies. It’s high fat ratio in comparison to other sausages, is what gives it it’s spreadable texture. It’s fatty, spicy, and funky.
This recipe was inspired and adapted by one of my favorite Italian restaurants in Beacon Hill neighborhood of Seattle, Bar Del Corso. Was a seasonal menu item last winter, and I knew I had to attempt of a version of my own. Happy to say it was a hit at supper club after its final testing, and I think you all will love it, too!
What I’d drink with this!
Your favorite Italian red vino!
An aperitivo or digestivo! Like Erborista Aperitivo Rosso with sparkling water and orange twist.
Now to the recipe!
Serves about 2-4.
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