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

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Stir in the Pecorino and basil, season to taste, and serve immediately, with extra grated Pecorino on top if you like. Smoke once per day for the first week. After that reduce the frequency to once every ten days. Keep opening and close the window as I said above for 2 weeks. Airflow is important. First, it pulls moisture off the surface of what you’re dry-curing. Second, it helps to keep bad mould (anything that’s not white, for our purposes) at bay by reducing the amount of damp air surrounding your meat You may need to keep refilling the stuffer Poking holes to eliminate the excess of air. Press it down, squeeze and massage to make it dense and hard as an orange to give you an idea. Keep doing until you finish your mixture. Il suo gusto unico e deciso appaga tutti i palati, anche quelli più esigenti. Versatile, la ’Nduja è usata in molte pietanze per impreziosire anche i menù dei ristoranti stellati. Un bel traguardo per questo salume spalmabile di estrazione contadina. Nduja has thus become a typical product of the Poro plateau and in particular of Spilinga, a small village located in the province of Vibo Valentia. Naturally, the production area is much more extensive, especially on the Calabrian Tyrrhenian coast, where the production of this simple salami has become the real engine of the local economy. How is 'Nduja produced?

The best way to preserve the Nduja is to keep it wrapped in its own skin, so do not cut off the skin when you use it.

How Do You Use ‘Nduja?

Pizza: just add some pieces of Nduja over the pizza topping before you cook it. The Nduja will melt over the cheese.

Take your next pizza night to the next level with our spicy and delicious Nduja Pizza made with Calabrian salami, creamy burrata cheese, Parmigiano Reggiano and fresh basil. Hold with one hand the casing, and with the other hand press to distribute equally the stuffing inside the casing. The casing will slide itself out as you feed the grinder. Go slowly enough to control the process, so the casings are stuffed evenly. Pasta: short tube-shaped pasta like rigatoni or penne work best with Nduja sauce because they help to catch the spicy, oily sauce. 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. Its flavor is nutty, buttery and sweeter than Provolone, awesome melted with a sunny side up egg and sourdough bread. What is Nduja

Our Guide to Calabria’s Spicy Sausage Paste Called ’Nduja

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. Rigatoni: rigatoni is my favorite tube-shaped pasta whenever I'm making a hearty and flavorful sauce. You can use whatever tube-shaped pasta you'd like here. L red wine (to make the mixture moist and soft) – The old and original recipe doesn’t require wine but I like to add to give flavour and rinse the containers. Pre-flush the casing by blowing air into the casings and allow it to run through. This also facilitates getting the casing onto the filling horn and moving it smoothly during the filling process Nduja is a unique ingredient that can be difficult to substitute for. However, if you're unable to find nduja or prefer a milder flavor, there are a few alternatives you can use:

This pasta with nduja recipe is probably the most well-known way to eat nduja. However, Calabrians also eat it as a dip or spread with bread, in frittata, on pizza or inside arancini! I love pizza with nduja! I've actually had it in the UK at a Pizza Express. They make a pizza Calabrese with it, as well as a calzone 'nduja! Dried fileja pasta from Calabria You don't need any special equipment to prepare this delicious toast or sunny side up egg. A regular pan and an oven is enough.So far we’ve published Terence’s take on Australian chef Christine Manfield’s eggplant ‘sandwich’ with ’nduja (instead of basil pesto), a recipe for ’nduja pizza made in a Dutch oven, an easy ’nduja bruschetta recipe with goat’s cheese and sweet red capsicum, and ’nduja pasta. Where to Buy ’Nduja