Fileja with ‘Nduja

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Fileja with 'Nduja

Fileja with ‘Nduja

Ingredients – Serves 6

For the Fileja
For the ‘Nduja sauce

Method

Sift the flour, place it on the wooden board and form a hole in the middle.

Dissolve the salt in half a glass of warm water and gradually pour the salted water into the hole, starting to work the flour with your hands.

Continue to knead, pouring the water needed to obtain a compact and elastic dough.

Leave it to rest wrapped in cling film, out of the fridge, for half an hour, so that the gluten, which has developed while kneading, relaxes and makes the preparation of the fileja easier.

After the rest time of the dough, form rolls of about 10 cm in length and about 0.5 cm in diameter. Flour and roll them, one at a time, around a stick, called “dinacu” or “dinaculu”.

Pass the stick with the dough on the pastry board, rolling it with slight pressure, so that, by stretching it, the dough takes the elongated screw shape, which is typical of fileja.

Remove the stick and place the dough obtained on a floured tray or cloth, arranging the fileja next to each other, without overlapping them.

At the end of preparation, let the pasta dry.

In the meantime, prepare the ‘nduja sauce. Peel the onion, wash it and slice it finely. Wash the tomatoes and chop them (alternatively, chop the peeled tomatoes). Heat the oil in a pan and brown the onion over low heat without letting it take on colour.

Add the chopped ‘nduja and melt it in the oil, crushing it with a wooden spoon. When the salami has completely dissolved, add the chopped tomatoes and salt (moderate).

Cook the sauce over low heat and cover the pan for about 15 minutes. If, when cooked, the ‘nduja sauce is still liquid, remove the lid, raise the heat and let it reduce for a couple of minutes.

Meanwhile, boil the fileja in abundant salted water and drain when al dente. Sauté them together with the ‘nduja sauce, making sure that the sauce is evenly distributed. If desired, flavour the Fileja with the nduja with a sprinkling of pecorino, then bring them straight to the table.