I compulsively buy Yotam Ottolenghi’s books. I often Italianize his recipes. This is one of those happy hour appetizers perfect for an evening with friends. If you prefer vegan, you can use Harissa instead of nduja.
Carrot purée, pistachios and nduja crostini
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 slices of bread
- 800 grams of carrots
- 600 ml of vegetable broth
- Extra virgin olive oil to taste
- 50 grams of nduja
- 10 grams of pistachios
- Instructions
- Toast and chop the pistachios.
- Wash the carrots well, peel them and cut them into slices.
- In a pan, sauté the carrots in extra virgin olive oil for five to ten minutes until slightly light brown. Add the broth and cook for another ten minutes on high heat. Once cooked, use an immersion blender and reduce them into a purée. Season with salt.
- Heat the nduja in the same pan until it softens.
- Toast the slices of bread.
- Spread them with carrot puree, put the nduja on top.
- Serve with a sprinkling of pistachios.
