Puff pastries with agretti and nduja
- Energy Kcal 63
- Carbohydrates g 3.9
- of which sugars g 0.3
- Protein g 1
- Fats g 4.8
- of which saturated fat g 1.67
- Fiber g 0.4
- Cholesterol mg 3
- Sodium mg 91
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 15 min
- Makes: 30 pieces
- Cost: Average
PRESENTATION
Dive into a taste of Southern Italy with this puff pastry with agretti and nduja. It is perfect for parties or gatherings, bringing something truly special to your table. So here's the thing: in spring, Italian markets are just bustling with agretti—also called "barba di frate." This green's got a tangy flavor that pairs super, super well with richer stuff—making it a favorite in Calabria. Here, you’ve got it combined with 'nduja, a spicy, spreadable salami from the region. Really.
The smoky kick from the cheese—seriously good—mixes with the moist filling, creating a fresh twist on traditional Italian puff pastry recipes. When you take a bite, there’s this gentle heat from the 'nduja, which makes this dish feel like a modern update on family favorites. And look, in Calabria, chefs have their own tricks with agretti, often mixing it with local cheeses or pasta. But this agretti and nduja appetizer—you know what—it’s got that blend of tradition and flair.
Imagine serving these crispy golden bites at your next get-together. For real, guests will be all about the green filling and that spicy, tender inside. Agretti's only around for a few weeks, so making these spicy puff pastry bites is capturing spring in a bite. They are pretty much ideal for buffets or appetizers—no question—surprising guests with something unique.
The layered flavors pair so, so well with other Italian snacks like olives or roasted veggies. Anyone into traditional Italian recipes or new antipasto ideas is going to love this dish. The contrast of greens, spicy meat, and sweet pastry makes each bite captivating. Plus, the smoky, spicy, and savory mix creates a flavor profile that's both familiar and exciting, perfect for anyone looking to explore Italian cuisine in a fun, innovative way.
You might also like:
- INGREDIENTS
- Ingredients for about 30 pieces
- Puff pastry 8.1 oz (230 g)
- Friar's beard (agretti) 0.5 lb (250 g)
- Nduja 2 tbsp (30 g)
- Smoked scamorza cheese 1.8 oz (50 g)
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Puff pastries with agretti and nduja
To prepare the puff pastries with agretti and nduja, start with the cleaning of the agretti. Remove the base with a knife (you will get about 8 oz usable) 1 and then boil them for a couple of minutes in hot water 2. As soon as they are slightly softened, dip them in a bowl of ice water to stop the cooking, and the color will remain bright 3.
Meanwhile, you can crush one unpeeled garlic clove with the back of a knife 4 and place it in a pan with a little oil 5. Then, as soon as the base is hot, drain the agretti and add them to the pan 6.
Sauté them well over high heat for a couple of minutes; season with salt and pepper and mix well 7. Set them aside to cool and turn to the scamorza cheese. Cut it into small cubes and set these aside as well 8. Cut the puff pastry into strips first 9
and then into squares to obtain 30 pieces of 2x2 inches each 10. As you go, place the squares on a baking sheet lined with parchment paper and press gently in the middle with your fingertips 11. Place a small heap of agretti 12,
then a few cubes of scamorza cheese 13 and continue with all the others 14. Your puff pastries are ready to bake in a static oven, preheated to 392°F, for 10-12 minutes 15.
Take the tray out of the oven and place a bit of nduja on the puff pastries with a teaspoon 16 until they are all filled 17. Your puff pastries with agretti and nduja are ready to be enjoyed hot or even cold 18!