Ingredients

• 2 mild cacciatore, sliced
• ¼ cup extra virgin olive oil
• 2 red onions, cut into wedges
• 8 cloves garlic, finely sliced
• ½ tsp cumin seeds, cracked
• 4 juniper berries, crumbled
• 4 anchovy fillets
• 1kg pipis
• 1 cup dry sherry
• 2 Tbsp veal jus
• florets of 4 bunches broccolini
• 100g nduja 

Method

1. Fry the cacciatore in half the olive oil in a large saucepan until browned, then add the onions, garlic, cumin, juniper and anchovies. Cook for 5 minutes. Mix in the pipis, sherry and jus, fit the lid and cook for 5 minutes. Stir in the broccolini and cook for 3 more minutes.
2. Meanwhile, scoop the nduja into teaspoon amounts and fry in the remaining extra virgin olive oil until lightly blackened. Scatter over the top.

NOTE: If veal jus is unavailable, use best quality beef stock instead.

Original recipe created for Papandrea Fine Foods by Ed Halmagyi & the team at Roughcut Studio Australia