NDUJA CARROTS & STRACCIATELLA
Welcome to the fourth volume of my burnt carrots I do every year for Christmas. these burnt babies have become so popular on social media each year, racking up millions of views and so this year the carrots have taken a detour through to Italy, being rolled through a buttery nduja and then pace on a bed of stracciatella and fresh basil. Nduja is a spicy, spreadable pork sausage from Calabria, Italy, packed with chilli and smoky, melt in your mouth flavour, and gives the buttery honey glaze a kick and that glorious fluorescent red colour. Stracciatella is a rich, creamy Italian cheese made from fresh mozzarella and cream, known for its silky texture and mild, milky flavour, making it the perfect cooling sensation up against the spicy nduja.
if you want to check out the volumes of burnt carrots over the years, click the links below:
NDUJA CARROTS & STRACCIATELLA
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NDUJA CARROTS & STRACCIATELLA 〰️
Time: 40-45 minutes
Serves: 2-3 people as a side
3 large carrots (washed, halved longways)
50gm salted butter
50gm nduja, spreadable paste
1/3 cup honey
1/2 lemon, juice
150gm stracciatella
Handful fresh basil leaves
Find your biggest flat pan and place on super high heat (the bigger the pan you have the more carrots you can do, change the ratio of ingredients by a third for extra carrot). Add a glug of olive oil and bring to high heat. Add your carrots middle side down first and char hard, you want to almost burn them. Flip over and do the same to the skin side. Once you’ve achieved a deep char, add in your butter and nduja and mix together whilst melting into the pan.
Braise your carrots in your spicy butter for 10 minutes on medium low heat. Basting the carrots every now and again. Add in your honey over the top, roll you carrots through the sauce and cook for another 8-10 minutes or until you fork easily pierces through the thickest part of the carrot with no resistance. Once cooked take off heat, add in lemon juice and roll everything through together whilst the pan is still hot.
Whilst carrots are cooking, prep a plate with a bed of stracciatella and then chiffonade the basil and scatter all over the carrots, saving small basil leaves for garnish. Place the cooked carrots on top and then drizzle spicy honey butter sauce on top and finish with some fresh basil leaves for garnish.