Serve with drinks before dinner - or just slather nduja on grilled sourdough and top with a couple of fried eggs for a great weekend breakfast.
200g soft,spreadable nduja
150g fresh ricotta,drained
1 to 2 tbsp extra virgin olive oil
Sourdough baguette,sliced
Sea salt
1 dozen quail eggs
1. Peel off and discard the skin of the nduja and whiz in a food processor with the ricotta,olive oil and sea salt until just combined. Add a touch more olive oil if you feel it needs it.
2. Heat one teaspoon olive oil in a frying pan and fry the quail eggs over medium heat for one minute.
3. Toast or grill the baguette slices,spread with nduja,top with a quail egg and serve.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.