Pipis With Cacciatore, Nduja And Sherry Sauce

Pipis With Cacciatore, Nduja And Sherry Sauce
  • Preperation time: 20 minutes
  • Cooking Time: 20 minutes
  • Makes: 4


  • 2 mild cacciatore, sliced
  • ¼ cup extra virgin olive oil
  • 2 red onions, cut into wedges
  • 8 cloves garlic, finely sliced
  • ½ tsp cumin seeds, cracked
  • 4 juniper berries, crumbled
  • 4 anchovy fillets
  • 1kg pipis
  • 1 cup dry sherry
  • 2 Tbsp veal jus
  • florets of 4 bunches broccolini
  • 100g nduja 


  1. Fry the cacciatore in half the olive oil in a large saucepan until browned, then add the onions, garlic, cumin, juniper and anchovies. Cook for 5 minutes. Mix in the pipis, sherry and jus, fit the lid and cook for 5 minutes. Stir in the broccolini and cook for 3 more minutes.
  2. Meanwhile, scoop the nduja into teaspoon amounts and fry in the remaining extra virgin olive oil until lightly blackened. Scatter over the top.

NOTE: If veal jus is unavailable, use best quality beef stock instead.

Original recipe created for Papandrea Fine Foods by Ed Halmagyi & the team at Roughcut Studio Australia