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 Bring a 20cm or 8" saucepan of water to a boil and season it generously with salt (1½ teaspoons for a pan this size). Moskin writes how “in 2009, nduja was the spicy underground taste that went mass market, making it the Lady Gaga of pork products. If nduja didn’t already exist, it might have been invented in a lab as the perfect food trend: it combines nose-to-tail eating, pork, smoke and chili heat.” She noted that it had been called “flaming liquid salami”, “spicy pork butter” and “the spreadable Italian love child of pepperoni and French rillettes”.

If you’ve not heard of ‘Nduja before, it’s quite similar to chorizo in flavour. Originating from Italy, ‘Nduja is a spicy pork sausage with an extremely soft texture. This soft texture means it’s able to melt seamlessly into sauces for an a gorgeously intense flavour. What is nduja, how do you use ’nduja and where do you buy ’nduja? Here’s our guide to Calabria’s spicy spreadable pork paste that is so beloved in its birthplace of Spilinga that they even have an annual Festival del ’Nduja or Festival of the Spicy Sausage Paste. This is the first post in a new ’nduja recipes series. Both the ‘Nduja and pesto have quite intense flavours, so I love adding a dash of crème fraîche to help balance everything out (namely the spice from the ‘Nduja). It also enhances the creaminess of the potato itself. 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”.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. Whenever I make gnocchi, I tend to gravitate towards tomato-based sauces with a hint of spice. ‘Nduja, which is very similar to Chorizo, is one of my go-to spicy sausages as it adds a wonderfully deep and rich flavour to anything it’s added to.

Folks, today I'm delighted to bring you this delicious pesto and mozzarella stuffed baked potatoes recipe. Baked to perfection, the gnocchi absorbs the flavoursof the sauce while retaining their tender interior. The dish emerges from the oven with a beautifully bronzed top that promises a delightful crunch with every forkful. As you delve into this culinary creation, you’ll find the heat of the ‘Nduja harmonising with the warmth of the oven-baked gnocchi, creating a balance that’s both comforting and exhilarating. 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

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

This amazing pesto makes pasta dishes special but not only that, it's perfect for transforming everyday dishes into complete banquetes! Cheese: Mozzarella has a subtle and nutty flavour which works well with spicy dishes, as it complements rather than complicates the flavours. You could use any form of mozzarella for this recipe, and trust me when I say there’s plenty to choose from. Gnocchi Bake with ‘Nduja Recipe – Fiery Comfort Infused with Italian Flair

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. 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. Ten years ago we couldn’t even pronounce the word ’nduja (“Undo ya,” more or less),” Lethlean writes. Speak for yourself, John. “Now this Calabrian “salami” is in the larder of every self-respecting chef and home cook in the nation. How did that happen?” And how did it happen? This isn’t the first time that ’nduja has trended outside Italy. Heat the oven to 180C (160C fan)/350F/gas 4. Spread out the nuts on a baking tray and roast for 10-12 minutes, until pale golden, then remove and leave to cool.Nduja Pesto: If you can’t find ‘Nduja pesto at your local supermarket, then sundried tomato pesto with minced chorizo is a great alternative. Spilinga is not far from the more atmospheric hilltop town of Nicotera, where we stayed in an elegant albeit empty former palace (we were there off-season) with gorgeous gardens and sweeping views of the countryside out to sea, and headed down to the livelier beachside lower town of Marina di Nicotera, in the foothills, for dinner. Drain the pasta reserving around 75ml (⅓ Cup) of the cooking liquid, then add the drained pasta to the nduja and tomato mix.

So many stories about the spicy Southern Italian sausage paste start with how to pronounce ’nduja so let clarify a couple of things. While it’s thought that the apostrophe before the ‘n’ in ’nduja indicates that the ‘n’ is barely uttered, it’s worth noting that depending on the Calabrian dialect, it’s pronounced either as ‘en’ or not at all, as if the ‘n’ is silent. But before I tell you all about ‘nduja, I have a favour to ask. Grantourismo is reader-supported. If you find our guide to Calabria’s spicy pork paste helpful or you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo so that we can keep producing delicious recipes and food stories. If you’re looking for a fancy (but simple) way to spruce up potatoes to serve as a side dish, this is the recipe for you! Or if you’re just looking for ways to use ‘Nduja, then these are always a tasty excuse too 😋. Follow me…Every restaurant, bar and shop in Marina di Nicotera seemed to sell ’nduja, as did delicatessens, supermarkets and gourmet food shops in every town and city across Calabria, especially tourist destinations, such as Tropea and Pizzo. If you’re not getting to Calabria on your next Italy trip, head to the finest salumeria you can find in Italian cities such as Naples, Rome, Florence, Milan, Modena, etc, and you should find yourself some ’nduja. Put the tomatoes in a bowl, add boiling water to cover and leave for 30 seconds. Drain, peel and cut the flesh into small dice. In a medium bowl, beat the oil into the ’nduja to make a loose paste, then stir in the vinegar and walnuts, fold through the chopped tomatoes and season to taste. Nduja originates from the southern part of Italy and its unique taste makes it suitable for a wide variery of dishes. 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 Once you’ve roasted the potatoes in ‘Nduja, we’re going to load them up with pesto. What kind of Pesto to use?