Mascarpone and ’nduja make a spread to serve with Salatì chilli biscuits. Add the ’nduja gradually, tasting to adjust the heat.
Ingredients
- 100 g mascarpone
- 30 g 'Nduja di Spilinga
- Volpe SALATì with Chilli Pepper, to serve
Method
- Place the mascarpone and 'nduja in a bowl.
- Work vigorously with a fork or a small whisk until you have an even, pink-hued cream.
- Serve the cream in a bowl, surrounded by the SALATì with Chilli Pepper biscuits.
The richness of the mascarpone will soften and bind the flavour of the 'nduja, creating a silky texture that invites the next spoonful.