Ingredients
The following ingredients have 5 Servings
- 1 cup olive oil
- 2 large shallots
- minced
- 8 cloves garlic
- minced
- ½ pound 'nduja
- ⅓ cup red wine vinegar
- Salt and pepper
- to taste
- 3 tablespoons olive oil
- 1 ½ pounds fingerling or other small potatoes
- cooked in salted boiling water until just tender
- then drained and patted dry
- Salt
- ⅓ cup grated parmesan ribbons
- Handful chives
- sliced
Instruction
- For the vinaigrette, place oil, shallots and garlic in a saucepan over medium-low heat
- Cook, stirring constantly, until onions are soft and sweet, about 30 minutes
- Add the 'nduja and cook, breaking down the sausage, until the fat is rendered and pieces are small, about 15 minutes
- Deglaze with the vinegar and season with salt and pepper
- Meanwhile, for the Crispy Fingerling Potatoes, in a large cast iron skillet, heat 3 tablespoons olive oil over medium-high heat
- Add the cooked potatoes and pan-roast until browned and crispy, tossing frequently for about 5 minutes
- Season with salt and then transfer to a paper towel to drain
- In a mixing bowl, toss potatoes with enough vinaigrette to coat, reserving any leftover vinaigrette for another use, such as spreading on toasted bread or adding to pasta sauce
- Arrange potatoes on a serving platter and garnish with parmesan ribbons and chives
