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Nduja was named one of 2021’s trending ingredients by the UK supermarket Waitrose’s food magazine, although I have no idea how much influence that publication has, while The Weekend Australian Magazine’s newspaper’s food writer John Lethlean published a piece in mid-March this year called Nduja: this Spicy Calabrian Salami’s Fame is Spreading. As ‘Nduja cooks, it releases an intensely piquant pepper infused oil, that merges with the gnocchi and tomato sauce.
Over the next few weeks – or as long as our precious Calabrian sausage paste lasts! – Terence is going to be sharing some of our favourite ’nduja recipes. As Terence publishes his recipes, we’ll tell you more about how you can use nduja and add links here. As this is an extremely filling pasta dish all you really need to go with it is a simple Mediterranean green salad of some mixed lettuce leaves and chopped assorted peppers. So what is ’nduja? The spicy sausage paste is a traditional Calabrian pork product that originated in the village of Spilinga in the province of Vibo Valentia in Southern Italy’s region of Calabria. Calabrian food is fantastic and the region is a tantalising culinary destination that’s famous for everything from its fiery red peppers and sweet red onions from Tropea to its fantastic wild mushrooms. I recommend whipping up a batch of my Chive and Parsley Pesto (because chives and parsley are both a blessing to potatoes). But regular Basil Pesto also works just fine! Crème FraîcheNduja was a revelation when we first sampled the fiery Calabrian pork paste at a salumeria in Italy’s capital Rome in the spring of 2008. While ’nduja was well-known to Italian food-lovers, and beloved in its birthplace of Calabria in Southern Italy, where it’s regularly eaten on everything from bread to pizza, its popularity hadn’t yet spread across the globe. We don't always have the time to spend making healthy pesto fillings ourselves do we? Especially after a long and hard day at work.
It's especially suitable as a sauce. That's how I've used it here. Mixing it with tasty mozzarella cubes to create a unique and authentic Italian filling. minutes before the pasta is ready add the tomatoes, the aim is not to cook the tomatoes but to heat them through,This recipe was inspired in part by one of my favourite bloggers, Half Baked Harvest and her Baked Gnocchi Bolognaise recipe. I had never really thought about doing a gnocchi bake before, but it makes complete sense. Especially as pasta bakes in our house are few and far between. You see this pesto is actuallymade from 'Nduja, which is a particularly spicy, hot Italian salami. Similar to Spanish chorizo but hotter and made with plenty of local roasted hot red chilli peppers. The best place to buy ’nduja is at its source in Calabria, where it’s actually called ’nduja di Spilinga or ’nduja of Spilinga. In the southwest of the Southern Italian region of Calabria, the small village of Spilinga is the birthplace of ’nduja and remains the centre of production.
By 2015, ’nduja was getting used in restaurant kitchens all over the world, and not just Italian, but kitchens as diverse as that of British chef Jason Atherton in the UK and April Bloomfield at The Spotted Pig in the USA. British retailer Marks & Spencer, whose Calabrian-made Spicy Nduja and Tomato Pasta Sauce was “flying off the shelf”, called nduja the “ingredient of the moment”.
Oven baked salmon pesto is ready in just 30 minutes. Topped with a tasty creamy cauliflower mash this is a perfect dinner when you’re limited with time.
Process shots: slice potato (photo 1), spread in excess ‘Nduja (photo 2), add crème fraîche (photo 3), add pesto (photo 4). Three years later, across the pond in the USA, Julia Moskin wrote in a New York Times piece called A Dollop of Salami, Spreading From Calabria about the underground producers and chefs in the USA, such as Chris Cosentino of Incanto in San Francisco, who were making their own ’nduja because the Calabrian paste could not be imported into the United States unless it was pasteurised. It certainly would have been possible to find ’nduja in Italian delicatessens in the Calabrian diasporas in Europe, USA, South America, and Australia – of the many millions of Italians who emigrated from the 1870s to 1970s, the majority were from Southern Italy’s regions of Calabria and Sicily – however, it wasn’t yet on restaurant menus around the world. You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced.This amazing pesto makes pasta dishes special but not only that, it's perfect for transforming everyday dishes into complete banquetes! But ’nduja can also be served alongside your favourite cured meats and cheeses on a charcuterie board or cheese board if you’re entertaining. You can also add some nduja to an omelette or scrambled eggs, an eggs dish such as Terence’s Calabrian take on eggs in purgatory, an Italian salad, or your favourite tomato-based pasta sauce. Nduja is so much more intense in flavour, which is why another theory suggests that ’nduja is related to sobrasada from Spain’s Catalan island of Mallorca. While sobrasada is certainly a closer cousin, it’s worth noting that Italy has soppressata Calabrese, from Calabria, and sobrasada is actually like a cross between ’nduja and soppressata. How Do You Pronounce ’Nduja
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