Cucina Archive · Antipasto
Calabrian Nachos
Chips under capuliato, nduja, Barese sausage and two cheeses, baked on a sheet pan until the cheese runs. Made and photographed; the quantities were never written down.
C09 · Confirmed bake · yields Not recorded
Formula
| Sun-dried tomatoes | 1 lb | |
|---|---|---|
| Fresh basil | 5 leaves | |
| Garlic | 1 clove | |
| Chili pepper | 1 | |
| Dried oregano | to taste | |
| Olive oil | to taste |
| Chips | ||
|---|---|---|
| Capuliato | from above | |
| Barese sausage | ||
| Cannellini beans | 1 can | |
| Nduja | ||
| Calabrian chilli peppers | ||
| Calabrian chilli pepper juice | from the jar | |
| Oregano | ||
| Mozzarella | ||
| Gorgonzola |
Method
Spread the chips over a foil-lined sheet pan, close to a single layer.
Brown the Barese sausage and break it into pieces over the chips.
Scatter the cannellini beans whole, the capuliato and the nduja in craggy pieces, and the Calabrian chillies with a little of their juice.
Cover with the mozzarella and the gorgonzola.
Bake until the cheese has run and the edges of the chips have coloured.
Oregano and herbs over the top out of the oven.
Notes
Two chillies are doing different jobs. One goes into the capuliato and gets blended away; the Calabrian ones go on top whole, with their juice, and stay sharp.
Mozzarella and gorgonzola together is a melt and a funk, not a doubling up. Swapping one out changes the dish rather than simplifying it.
Foil-lined sheet pan, near a single layer. Piled deep, the chips underneath steam and the cheese never reaches them.
The beans go on whole. They hold their shape through the bake and are the only soft thing on the tray that is not cheese.