Ingredients

• 2 tbsp olive oil
• 2 onions finely chopped.
• 175 ml of white wine
• 1 can of chicken stock
• 4 wet garlic cloves
• 15 baby vine tomatoes
• 1 pack of Marsh Pig Nduja
• 1 lemon
• 360 g of King Prawns
• 2 courgettes, finely sliced into circles.
• 1 can of Mutti Polpa
• 200 g of Manchego
• Sprigs of basil and parsley

Preparation

1. Preheat your oven and place the vine tomatoes on a baking tray. Season with salt and olive oil, then bake until roasted. Once roasted, remove the stems, and crush the tomatoes into a pulp.
2. In a wide pan or casserole dish, cook the onions and courgettes until browned. Add the garlic later to prevent it from burning.
3. Deglaze the pan with 120 ml of white wine. Add the orzo, the can of Mutti Polpa, and the roasted tomatoes, stirring thoroughly.
4. Add the stock and simmer until the orzo is cooked – this should take about 12 to 15 minutes.
5. In a separate pan, cook the nduja until browned in a little oil, then add the prawns and cook until they turn pink.
6. Deglaze the pan with the remaining white wine, cooking until the liquid is absorbed. Add nduja and prawns to the cooked orzo.
7. Serve the dish with a small grating of Manchego and garnish with finely chopped basil and parsley.
8. Enjoy your meal! 😊

Wine Pairing

We have recently collaborated with the Imperial Wine Company to pair wines with our recipes.

Sue has recommended a delicious, zingy South African Sauvignon Blanc to match the acidity and spice of this dish. ‘Raka’ has aromas of grapefruit, citrus, and a touch of gooseberries – complimented by mineral tones and a crisp green apple finish. It can be purchased from the shop at £13.99.

Where to buy the ingredients

As always, all ingredients were sourced from Bungay. Sunday charcuterie nduja from Palfrey and Hall, prawns from the Earsham Street Fish Company, courgette, baby tomatoes, wet garlic from Giddens and Thompson, chicken stock and Manchego from the Earsham Street Deli and Mutti Polpa from the Little Green Organic Shop.

Need more inspiration?

If you like the look of this dish why not making our mushroom and spinach stuffed conchiglioni with slow roasted tomato and garlic sauce. It’s a simple midweek supper with delicious Mediterranean flavours.