'Nduja Fennel Toast
By Chef Tony Tipping
Whether it’s for brunch or a snack, this recipe offers the perfect balance of traditional Italian flavours.
15 min prep time
20 min cook time
Serves 2
Why we like it
In Italian cuisine, fennel and pork go together like… well… fennel and pork!
Simply put, ‘nduja is an often-spicy spread, traditionally made from cured pork and peppers in the Calabria region of Italy that’s full of umami!
When paired with the subtle and crisp anise flavour of pickled fennel, almost anyone, from here to Calabria, can be satisfied with this elevated, but easy to prepare recipe.
Ingredients
Preparation Notes
Both the ‘nduja butter (see below) and quick pickled fennel (see below) are super easy to prepare and can be enjoyed on more than just on toast.
Feel free to make a batch of either or both, and keep it refrigerated in an airtight container for future uses.
Also, for a vegetarian option, ricotta cheese can be used instead of the ‘nduja butter.
Making the recipe
Step 1
Quick pickled fennel
- With a knife, trim the stalks from the fennel, then cut in half, and remove the outer layer.
- For 2mm thick slices, carefully shave half of the fennel bulb with a mandoline.
- In medium sized pot, bring the vinegar, sugar, and water to a boil.
- Whisk the solution until all of the sugar has dissolved.
- Off of the heat, add the shaved fennel, making sure it is completely submerged by the pickling liquid.
- Let sit for at least 15 minutes, but can be refrigerated in an airtight container for up to 2 weeks.
Step 2
'Nduja butter
- In a stand mixer with a paddle attachment, whip the ‘Nduja Paste and the butter until smooth and fully incorporated.
- Make sure to scrap down the sides if necessary.
Step 3
Assembly
- Toast both sides of ½ inch thick slices of bread until golden brown and crispy, then spread a generous amount of ‘nduja butter.
- Top with pickled fennel and garnish with assortment of herbs and/or greens like fresh oregano and arugula.
