'Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. If you can’t find it at your local delicatessen, you can use soppressa or chorizo with a little sun-dried tomato and olive oil. For the wine, look no further than Pelorus or Pelorus Rosé.
Serves 4 - 6 as a snack
1 slice sourdough, crusts removed, roughly torn (approx 1 cup)
1 tablespoon olive oil
50g ‘njuda
50g butter
2 dozen Pacific oysters in the half shell
coarse sea salt
1 tablespoon chopped chives
1) In a food processor blitz the sourdough to coarse crumbs. Mix with the olive oil and set aside.
2) Put the ’njuda and the butter in the food processor and blend until smooth.
3) Preheat a broiler/grill.
4) Put some coarse sea salt on a baking tray and nestle in the oyster halves. Spoon a teaspoon of the butter over each oyster and sprinkle over the crumbs.
5) Put the oysters under the grill and cook for 3-5 minutes until golden. Allow to cool for a minute before serving.
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