Dutch Baby with 'Nduja Butter, Mushrooms & Ricotta

Recipe, photography and video created for Netherton Foundry and Chef’s Complements.

Serves 4

• 200g butter, cubed, at room temperature

• 75g ‘nduja

• 1 garlic clove, crushed

• 200g mixed mushrooms (I used a medley of white button, oyster, portobello and shiitake), torn

• 3 eggs

• 125ml milk

• 75g flour

• 1/2 tsp salt

• 100g ricotta

• 2 tbsp fresh dill tips, roughly chopped

• 50g Parmigiano Reggiano or Parmesan, finely chopped

1. Preheat the oven to 200°C fan bake.

2. Start by making the ‘nduja butter. Add the butter, ‘nduja and garlic to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low for 1 minute to incorporate, then increase speed to medium-high. Continue beating for 4 minutes until the butter is whipped and creamy. Transfer to a bowl.

3. Add 2 tablespoons of the ‘nduja butter to your Netherton Foundry pan. Set over a medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, for 4-5 minutes until the undersides are lightly golden and the mushrooms have begun to release their juices. Continue to cook, stirring occasionally, for another 4-5 minutes until nicely browned all over.

4. While the mushrooms are cooking, prepare the Dutch baby batter.

5. Place the eggs, milk, flour, salt and a few twists of black pepper in a blender. Blend briefly, until smooth.

6. When the mushrooms have finished cooking, remove them from the pan and keep warm. Wipe out your pan. Allow to cool slightly before carefully removing the wooden handle. To do this, simply use a screwdriver to unscrew the bolts on the top and underside of the handle.

7. Add 65g of the nduja butter to the pan, and put into your preheated oven. As soon as the butter has melted (2-3 minutes), remove the pan and swiftly pour in all of the batter.

8. Return to the oven and bake for 7-10 minutes, until puffed, cooked through and browned on the edges.

9. Immediately remove from the oven and fill with the mushroom mixture. Add a dollop of ricotta. Scatter over the dill and Parmigiano Reggiano or parmesan. Season with salt and pepper and serve immediately.