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Nduja and Pecorino Straws

’Nduja and Pecorino Straws

Brought to you by: OcadoLife
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Cheese straws are an incredibly moreish treat, perfect served with pre-dinner drinks or as a party nibble. Food stylist, recipe writer and author Emily Jonzen’s ’Nduja and Pecorino Straws are bursting with flavour thanks to the touch of heat from the spicy ’nduja and the sweet, nutty edge from the pecorino. Make lots for the freezer – they’re sure to be a hit!
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  • 30g unsalted butter, cut into small cubes and chilled
  • 100g plain flour, plus extra for dusting
  • 2 tbsp ’nduja paste
  • 50g pecorino, finely grated
  • 1 medium egg, lightly beaten


Step 1

Tip the butter and flour into a large mixing bowl; rub together with fingertips until it’s like breadcrumbs. Add the ’nduja, most of the cheese (reserve 1 tbsp) and most of the egg. Briefly stir to bring the mix together; add more egg if it’s a little dry.

Step 2

Transfer the mixture to a lightly floured work surface and gently shape into a rectangle; chill for 10 mins. Roll out to measure 15cm x 20cm, then sprinkle over the reserved pecorino. Cut the rectangle into 1cm-wide straws along the longest edge (to make 20). Divide them between 2 baking trays lined with baking paper, spacing out a little. Cover, label and freeze; transfer to freezer bags for up to 4 weeks.

Step 3

When ready to use, preheat the oven to 200°C/180°C fan/gas 6. Bake from frozen for 8-10 mins, until crisp and golden. Leave to cool on the trays for 10 mins, then serve.

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