<\/p>\n Ingredients:<\/strong><\/p>\n 450g Pepperoni (thinly sliced)<\/p>\n 400g Canned Tomatoes<\/p>\n 5 Cloves of garlic<\/p>\n 1 Medium onion<\/p>\n 1 Fresh bay leaf<\/p>\n 1 tsp Fennel seeds<\/p>\n 1 tsp Chilli flakes<\/p>\n 350ml Chicken stock<\/p>\n 5 Tbsp Extra virgin olive oil<\/p>\n Smoked Maldon sea salt flakes<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0 Using a large heavy pot, set it to a high heat and then toast the fennel seeds.\u00a0 Give the seeds a shake every now and then to ensure they don’t burn.\u00a0 When they start to go dark and fragrant they are done – take them out of the pot.<\/p>\n 2.\u00a0 Next add the oil and heat until shimmering.<\/p>\n 3.\u00a0 Dice the onion and finely slice all the garlic, then add to the pot and fry until soft and slightly brown.<\/p>\n 4.\u00a0 Add in the pepperoni and continue cooking and stirring for a further 5-10mins.<\/p>\n 5.\u00a0 Return the toasted fennel seeds to the pot along with the chilli flakes.<\/p>\n 6.\u00a0 Now add the tomatoes, chicken stock and bay leaf.\u00a0 Stir and cook at a medium heat until the sauce starts to bubble, then reduce the heat slightly and cover.<\/p>\n 7.\u00a0 Cook the sauce for 30mins, the pepperoni should be soft, releasing it’s oils and have a slightly darker colour.<\/p>\n 8.\u00a0 Take the pot off the heat and put it into a blender (in batches if required), blitz until smooth.\u00a0 You can now allow it to cool and reheat later or simply refrigerate until needed.<\/p>\n <\/p>\n Tips:<\/strong><\/p>\n When you cover the sauce and leave it to cook, keep an eye on it by stirring every 10mins or so just to ensure it doesn’t burn.<\/p>\n Depending on the Pepperoni you use, you might find it has too much oil – just add less olive oil at the beginning.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I can’t really take the credit for this sauce, I pinched it from Mike Isabella after watching the Top Chef All-Stars finale (and digging out the recipe).\u00a0 I have made a few minor changes but for the most part the recipe is the same – it’s just so good I can’t think of many ways to improve it.\u00a0 It’s pepperoni, as a sauce and it’s dead simple to make, what could be better than that???[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":747,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,33,5,29,19],"tags":[11,48],"class_list":["post-728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-lactose","category-recipes","category-sauce","category-west","tag-pork","tag-salty"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2012\/08\/IMAG0372.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-bK","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=728"}],"version-history":[{"count":12,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/728\/revisions"}],"predecessor-version":[{"id":745,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/728\/revisions\/745"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/747"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/ginnyang.com\/wp-content\/uploads\/2012\/08\/IMAG0372-1024x612.jpg\" "\\"GnY_Pepperoni\\"")
<\/a>One minor word of caution on the “gluten and lactose free” category… you need to check that the pepperoni you are buying contains no gluten or dairy – processed meats like this often contain one or both.\u00a0 Thankfully pepperoni seems to be one of the few processed meats that can be found without either gluten or lactose.\u00a0 Anyway, on with the recipe…<\/p>\n