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Padron Peppers with Nduja Crumbs

This is a fun little canapé to enjoy with a bbq or as part of a tapas meal. Nduja, a spicy spreadable pork sausage from Southern Italy, seems to be popping up everywhere at the moment. Waitrose and most of the supermarkets seem to stock it and padron peppers are around too, so sourcing the ingredients for this dish won't be difficult. It is not difficult to cook either, so why not give it a go? You probably won't need all of the Nduja, but it is very delicious with pasta, or dolloped into roasted red peppers with some burrata. Yummy.


1 pack padron peppers (approx 100g)

20g dry ciabatta breadcrumbs

15g Nduja.

1.5 tbsp olive oil

Coarse salt


Fry the crumbs with the Nduja and 0.5 tbsp olive oil, stirring so that Nduja breaks up and releases some of its oils. Make sure the crumbs mix well into the Nduja and cook until the crumb become golden. Cool.

When ready to eat, briefly fry the Padron peppers in a pan with the remaining olive oil until they blister and soften, or cook on the bbq, brushing them with olive oil before cooking.

Sprinkle the Nduja crumbs over the peppers and salt generously. Serve as a canapé or as part of a tapas meal with crusty bread to mop up the delicious juices. They are great served straight from the pan or bbq or at room temperature, if they are made ahead.


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