Nduja Calabrese Spicy Spreadable Sausage Original Salami from Calabria Italy 400gr Calabrian Paste Typical Italian Salami by Sfizi di Calabria

Product Information

This delightful twist on classic garlic bread combines the richness of mozzarella and the sweet tang of balsamic onions. Crispy Fried Mozzarella 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”. Calabrese salami: Calabrese salami is a spicy Italian salami that is similar in texture and flavor to nduja. While it doesn't have the same spreadable consistency, it can be chopped or sliced here. This recipe calls for whole San Marzano tomatoes. Pour the can of tomatoes in a bowl and use your hand to crush them, being careful not to splatter the juice on yourself; set aside. This Calabrese sauce is full of ingredients available in the southern region of Italy. The rich meat and tomato flavor is absolutely delicious!

Pasta: short tube-shaped pasta like rigatoni or penne work best with Nduja sauce because they help to catch the spicy, oily sauce.A note: Before you start this process, ensure your sausage grinder and attachments are properly cleaned. Put them into the refrigerator to chill. Using cold meat with cold equipment is the best way to avoid any issues while grinding. Ruhlman, Michael; Polcyn, Brian (27 August 2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company. pp.157–158. ISBN 978-0-393-06859-7.

This is one of our favorite weekend slow-cooked meals! It is worth the time and we follow the directions as written. This meal is great for entertaining and the sauce freezes well if you're making for two people as well. Sweet, savory, porky and spicy just enough. A definite crowd-pleaser. Fennel aroma comes through quite nicely. I love the savory taste of the paprika, it makes this salami quite addictive. A couple of slices of this salami on a freshly baked baguette or a croissant, or a slice of white bread, and I am in heaven.

What Is ‘Nduja?

This is a good looking sausage with a rich colour. The casing was very thin and felt natural and the inside was really meaty...we loved the flavour of fennel seeds that marries perfectly with the sweetness of the pork. The chilli is well-judged and the fat content of the sausage is well-balanced. Overall a tasty sausage that we would enjoy any time of day." Remove bay leaves from sauce and serve. We love serving this dish with al dente pasta, fresh bread, and red wine! Kitchen Equipment Nduja 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. Salami (singular: salame) are a specific type of salumi that are air dried, smoked or salted and left to age. These are usually what we think of when we see the word “salami” in the states, but can also include soppressata and American “pepperoni” (more on that below). Add sausage and saute 1-2 minutes until it starts to brown, then add garlic and saute 30-60 seconds, until fragrant.

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. Once the sauce is done, add in the cooked rigatoni. Add in up to a half a cup of pasta water to thin the sauce if needed. Pasta alla gricia, a Roman classic, is usually made with delicious guanciale, which is similar to pancetta. This wonderful “old school” recipe came to us by way of my friend Sonny “Santino” over at the You Tube channel That’s Aroma! Arrusti e Mangia Mangia. I have to admit I had a little trouble writing this one out, so I created 2 versions of this recipe. The first version is exactly how Sonny explained it in his video. Remember the pepper sauce that Sonny used was a 980 grams jar. I tried to find that exact brand but apparently, it’s only sold at Costco in Canada. If you follow Sonny’s recipe, you’ll need to take that into consideration. Below Sonny’s recipe, you’ll find my version. My version is a 1 kilo batch, but you can adjust the amount that you want to make in the “Servings Box”. 2.2 pounds – 1000 grams, 5 pounds = 2270 grams, and 10 pounds = 4540 grams. You can literally plug in any number and the recipe will automatically make the adjustments. for you. I’ve also precisely calculated the spices that Sonny used in his recipe. So have fun with this sausage and if you make it let me know what you think!! Enjoy. Follow basic sausage preparation practices when making this sausage. Transfer to the bowl of a stand mixer. Add water. Mix with paddle attachment on speed 2 for 3 minutes.

Finally, there is salsiccia, or sausage, which is ground and encased. It is either raw or cooked slightly before serving. This can almost always be considered a subgroup of salami. 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.

Tomato Passata and Fresh Peeled Tomatoes: I like to use a mixture of fresh peeled tomatoes and polpa or passata. However, you can use just peeled tomatoes or just polpa or passata. In which case, increase the quantity of whichever you use. Double the number of tomatoes or use 50% more passata.

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!! A charcuterie board is certainly not the only way to serve ‘nduja. “The answer is that you can—and probably should—be incorporating this stuff into almost everything you cook,” according to Serious Eats. If you think of it as less of a meat and more of a spread or a condiment, the same way you’d use chili crisp or other sauces that add umami, the possibilities are endless. Soppressata comes in different shapes and sizes, but the red color and spicy pepper are staples. Photo by Craig Hatfield. Sausage Serve the pasta immediately, finishing it off with a sprinkle of grated pecorino. Storage and Leftovers Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside. Step 2