Bruschetta with Nduja and poached egg

5 recipes from Sacla using ‘Nduja Pesto

August 14, 2019

'Nduja Bruschetta with poached egg

‘Nduja dare to turn up the heat in the kitchen?

‘Nduja originally hails from Calabria, the region right on the toe of Italy, where fiery red Calabrian chillies feature highly (and hotly) in the regional cuisine. It’s an Italian salami, not unlike Spanish chorizo but hotter, made with pork and plenty of local chilli peppers. The soft, giant sausage is smoked and matured and results in a soft, spreadable sensational paste.

Calabrians enjoy it with bread, cheese and pasta of course. Brimming with umami, we’ve teamed up with Sacla to provide you with these recipes incorporating their N’duja pesto:

Bruschetta with ‘Nduja and poached egg

Bruschetta with Nduja and poached egg




  • 2 slices of ciabatta or sourdough
  • ½ jar of Sacla’ ‘Nduja Pesto
  • 2 eggs
  • Pinch of chilli flakes for serving


1) Heat a griddle pan to hot, then add the ciabatta or sourdough and cook until golden and char lines begin to appear. Turn and cook the other side.

2) Spread each one liberally with the ‘Nduja Pesto.

3) Meanwhile, bring a pan of salted water to the boil. Add the eggs and lightly poach one at a time. Top the toasted bread and sprinkle with chilli flakes to serve.

‘Nduja twists

Nduja Twists



  • 1 pack Jus-Rol Ready Rolled Puff Pastry
  • Flour, for dusting
  • 1 jar Sacla’ ‘Nduja Pesto
  • 1 egg, lightly beaten


1) Preheat the oven to 200°C (180°C fan) and lightly dust a large board.

2) Place the pastry sheet on the board, cut in half and spread one half with the ‘Nduja Pesto.

3) Place the other half on top of the first half, with the Pesto in between. Transfer to a baking sheet and put in the fridge to chill for about 20 mins.

4) Remove from the fridge and slice into lengths about 2 cm thick. Then loosely twist each one a few times.

5) Brush with the beaten egg and put in the oven for about 12-15 mins or until golden and puffed. Remove from the oven, leave to cool for a few minutes and then transfer to a serving plate.

‘Nduja Pizza with Burrata and rocket

Nduja Pizza



  • 300g of ready to go pizza/bread dough
  • Flour, for dusting
  • 1 jar of Sacla’ ‘Nduja Pesto
  • 100g Burrata
  • Handful of wild rocket leaves
  • Extra virgin olive oil for drizzling


1) Pre-heat the oven to it’s at the highest setting.

2) Lightly flour a board, then knead the dough for a few seconds and roll or stretch it to about 25 cm round.

3) Transfer the round to a hot pizza stone or baking sheet and smother over the ‘Nduja Pesto, almost to the edge.

4) Put in the oven and bake for about 8 mins or until crisp. Remove from the oven and tear over the Burrata, scatter with the rocket and drizzle over the oil to serve.


Roasted cod and ‘Nduja with homemade chips

Nduja Fish



  • 4 potatoes, peeled and cut into thin chips
  • 2 tbsp olive oil
  • 4 cod loins
  • 1 jar of Sacla’ ‘Nduja Pesto
  • Fresh thyme leaves to garnish



1) Preheat the oven to gas mark 6/200°C. Dry the potato chips in a clean tea towel and add them to a roasting tin.

2) Using your hands, coat them with half of the oil and season with sea salt. Put them in the oven and cook for about 20 mins until golden.

3) Meanwhile, line a roasting tin with parchment paper. Drizzle over with a little oil and add the cod pieces.

4) Spread the ‘Nduja Pesto over the cod and drizzle with the remaining oil and season. Turn the oven down to gas mark 5/190°C (it’s okay if the chips are still in) and cook the cod for 15-20 mins or until the flesh is opaque and cooked through.

5) Serve all together and garnish with fresh thyme leaves.


‘Nduja omelette

Nduja Omelette



  • 3 eggs
  • ½ jar of Sacla’ ‘Nduja Pesto
  • Knob of butter
  • Handful of spinach leaves
  • Salt and pepper



1) Crack the eggs into a small bowl and season with sea salt and freshly ground black pepper. Beat with a fork.

2) Heat the butter in a non-stick frying pan until it is melted and foaming. Then pour in the egg mixture and tilt the pan so it is covered. Cook on a low-medium heat until the mixture begins to set around the edges.

3) When the egg has just set, spoon the ‘Nduja Pesto on to one half and add the spinach. Then using a spatula, carefully fold and transfer to a plate to serve.


Have you got any recipes incorporating Sacla’s ‘Nduja pesto? Let us in on them by tweeting us @goodhomesmag or posting a comment on our Facebook page.



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