KAPOW! What a flavour burst, and the best thing, this little wonder is done under 20 minutes. Perfect for a busy weeknight but also perfect to wow your guests. Served with some crusty bread to soak up all the juices and you’ve got a winner.
I served it with gremolata prawns but it’s also super tasty just as it is!
Nduja, White Bean & Tomato Stew with Lemon Gremolata Crumb Prawns
- The stew
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, finely sliced
- 1 celery stalk, finely chopped
- 1 tbsp tomato paste
- 350 g tomatoes cubed (or use cherry tomatoes)
- ± 90 g Nduja sausage (more or less to taste)
- 1 cans white beans, drained
- 1 cup chicken stock
- 100 ml heavy cream (replace with stock if you’d like it less rich)
- 1/4 cup grated parmesan cheese1 tbsp lemon juice (more to taste)
- 1 tsp sugar
- Small handful flat leaf parsley roughly chopped
- The prawns
- 400 g peeled and deveined prawns
- 1/2 cup (Panko) bread crumbs
- Zest of 1 lemon
- Lemon juice to taste
- Pepper & Salt to taste
- Small handful flat leaf parsley, finely chopped
- To serve
- Lemon slices
- Fresh crusty bread
In a heavy based pot heat the olive oil and add the garlic, onion, celery and a pinch of salt, sauté on medium heat until translucent and fragrant, ± 2-3 minutes.
Add the tomato paste and mix well to dissolve, sauté ± 2 minutes.
Add the Nduja and mix until well incorporated.
Pour in the white beans and mix to coat well with the sauce.
Add the chicken stock, cream (if using), Parmesan cheese, lemon juice and sugar and let simmer on low heat for 10 minutes.
In the meantime heat some olive oil in a frying pan and add the bread crumbs, toast until starting to crisp up. Add the prawns, half of the parsley and the the lemon zest and stir fry, coating the prawns with the bread crumbs until just cooked through, ± 3 minutes.
Season with pepper and salt and a squeeze of lemon, stir well and remove from the heat.
Serve the stew with the gremolata prawns, slices of lemon on the side, the parsley sprinkled on top and some fresh crusty bread on the side.