Nduja bolognese ciabatta with fennel, radish & pear salad.
Nduja bolognese recipe
Start by making the Bolognese by heating olive oil over a high heat. Fry the pork mince with the salt for 5 minutes, then add nduja to the pan and fry for another 5 minutes.
Next, make your salad by finely slicing the fennel, pear and radishes and combine in a mixing bowl. Add the lemon juice and mix well to coat.
To assemble the final dish, cut the ciabatta in half, place the nduja bolognese on the base and then top with all of the salad and finish it off by placing the top of the ciabatta bun on top.
pH has been tested by grinding the meal in water and measuring the pH of the liquid. Not all components of the meal may have been soluble in water and therefore results may not be fully representative of pH however it is a close estimate approved by the RB R&D team.