Spaghetti con Crema di Porri, Nduja e Nocciole

Spaghetti con Crema di Porri, Nduja e Nocciole

Spaghetti con Crema di Porri, Nduja e Nocciole

By Master Chef Gianluca Deiana Abis

1. History

This dish is a modern Italian creation, combining regional flavors into a harmonious, decadent pasta. Porri (leeks) are a staple of Italian kitchens, prized for their mild sweetness and creamy texture when cooked down. Nduja, a spicy spreadable salami from Calabria, brings a fiery, robust element that cuts through the leeks’ natural richness. Hazelnuts, most famously cultivated in Piedmont, provide a nutty crunch that balances the creaminess and spice, creating a dish that’s both comforting and sophisticated.

2. Step-by-Step Recipe

Ingredients:

• 320g (about 11 oz) spaghetti

• 2 large leeks (white and light green parts only)

• 100g (about 3.5 oz) nduja

• 30g (about 1 oz) hazelnuts, toasted and chopped

• 100ml (about 1/2 cup) heavy cream or milk (optional, for extra creaminess)

• 3 tablespoons extra virgin olive oil

• Salt and freshly ground black pepper to taste

• Grated Parmigiano Reggiano or Pecorino Romano (optional)

Instructions:

1. Prepare the Leek Cream:

   • Slice the leeks thinly and rinse them thoroughly to remove any grit.

   • Heat 2 tablespoons of olive oil in a large pan over medium-low heat. Add the leeks and a pinch of salt.

   • Sauté gently until the leeks are soft and translucent, about 10–15 minutes. If needed, add a splash of water to prevent them from browning.

   • Once the leeks are completely tender, blend them in a food processor or with an immersion blender until smooth. If you prefer a richer sauce, stir in a splash of cream or milk after blending. Season with salt and pepper.

2. Cook the Spaghetti:

   • Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1 cup of pasta water before draining.

3. Incorporate the Nduja:

   • In the same pan used for the leeks, heat 1 tablespoon of olive oil over low heat. Add the nduja and stir until it melts into a smooth, fiery paste.

   • Add the leek cream to the pan with the nduja and mix well, letting the flavors meld for a minute or two.

4. Combine and Finish:

   • Toss the cooked spaghetti into the pan with the leek and nduja mixture.

   • Add a bit of reserved pasta water, a tablespoon at a time, until the sauce coats the pasta evenly.

   • Adjust seasoning with salt and pepper if needed.

5. Serve:

   • Plate the spaghetti and sprinkle generously with chopped toasted hazelnuts.

   • If desired, finish with a grating of Parmigiano Reggiano or Pecorino Romano for extra umami.

3. Pairing

• Greco di Tufo (Campania): The wine’s crisp acidity and minerality balance the dish’s richness, while its subtle floral and fruit notes complement the leeks’ sweetness.

• Etna Rosso (Sicily): This elegant red, with soft tannins and hints of cherry and herbs, contrasts nicely with the spice of nduja and the creamy sauce.

• Vermentino (Sardinia or Liguria): A fresh, mineral-driven white wine that cuts through the creaminess and harmonizes with the hazelnuts’ nuttiness.

• Barbera d’Asti (Piedmont): A medium-bodied red with lively acidity and red fruit flavors that handle both the heat of the nduja and the sweetness of the leeks.

4. Chef Tips

• Slice the leeks finely and cook them slowly to develop their natural sweetness.

• If nduja is too spicy, adjust the amount or balance it by adding more cream to the leek puree.

• Toast hazelnuts lightly before chopping to enhance their aroma and crunch.

• Add pasta water gradually to achieve the perfect sauce consistency—creamy but not too thick.

• Serve immediately for the best flavor and texture.

5. Best Pair with:

• Greco di Tufo, Vermentino, Etna Rosso, or Barbera d’Asti.

• A side of fresh arugula salad with lemon dressing, or a slice of crusty Italian bread to mop up the sauce.