Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. The simple way of cooking with a searing heat of a wood fired oven gives truly stunning results, and you often only need a couple of really good ingredients. Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. The original 'nduja is produced in the area of Vibo Valentia, mainly around Spilinga, whose economy is based on agriculture, animal farming and semi-nomadic livestock rearing.
Frozen scallops work in this recipe, too.
The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them.
For a quicker solution, you can add them to a.
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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The simple way of cooking with a searing heat of a wood fired oven gives truly stunning results, and you often only need a couple of really good ingredients. Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. The original 'nduja is produced in the area of Vibo Valentia, mainly around Spilinga, whose economy is based on agriculture, animal farming and semi-nomadic livestock rearing.
To get started with this recipe, we have to prepare a few components. You can cook scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche using 8 ingredients and 6 steps. Here is how you can achieve it.
Composition Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Prepare 6 queen scallops.
- Require 50 g of nduja.
- You need 2 - duck eggs.
- Need 2 slices sourdough.
- Give 1 tsp for Dijon or grainy mustard.
- You need 4 tbsp of creme fraiche or natural yoghurt.
- You need - Oil for frying.
- Give of Cress to garnish.
La Nduja di Spilinga, il più famoso insaccato calabrese. Il nome 'Nduja deriva dal francese "andouille", una salsiccia con le frattaglie, perchè anticamente si faceva con le frattaglie del maiale e peperoncino. "Nduja" is spreadable like butter. Spicy, Tangy and Delicious. "Nduja" is a very versatile salami. It can be rendered and uses to make mayonnaise or vinaigrette.
Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche instructions:
- Boil water to poach duck eggs & heat up a frying pan for nduja & scallops.
- Chop nduja up into small bits (it’ll go breadcrumby when you cook it anyway) and add to frying pan. Once oil comes out of the nduja, push it to one side of the pan and add scallops and cook for 1-2 min each side..
- Meanwhile, poach your duck eggs (4 mins in water) and toast the two slices of sourdough.
- Take everything off the heat and eggs out of the water and onto kitchen roll to drain water.
- Mix the creme fraiche and mustard together.
- Put bread on plates. Spread a small amount of the mustard mixture onto each bit of sourdough. Place 3 scallops on each piece of toast, put a duck egg on top, drizzle with remaining mustard mix, sprinkle nduja on, and top with a sprinkling of cress!.
A dollop can add incredible umami flavor. Nduja — pronounced, in Mazzei's Calabrian accent, as in-DOOJ-ah — is made with pork fat, herbs and spices, along with spicy Calabrian peppers, which give nduja chili heat and a distinctive red color. Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. Scallops are members of a large family of bivalves that live in oceans around the world.
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