Pennette with PomUp ‘nduja


    • 600 gr of striped penne
    • hot pepper
    • 400 gr of cow's milk ricotta
    • fresh artisan salami
    • 300 gr of PomUp

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Start by making PomUp 'nduja. Peel the salami completely, cut it into chunks and blend it with the whole chilli using a food processor until you obtain a homogeneous mixture. Repeat the same operation for the PomUp without reducing it to too fine a grain. In a container combine the two compounds and mix them homogeneously. In the meantime, cook the penne, once drained, mix them in the pan with the duñja and serve on a bed of pureed ricotta.

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