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. Be it fridge or freezer make sure that it is tightly wrapped to prevent the air getting to it the best you can.

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. Why 2016 was the year of the 'nduja sausage". The Independent. 21 December 2016. Archived from the original on 1 May 2022 . Retrieved 25 May 2019.

You can use Nduja sausage as the primary ingredient, melting it with some olive oil and lemon juice and just pouring it over your salad as is. Or you can use it as a seasoning ingredient for other sauces, like blending a bit of it with balsamic and olive oil or mixing it up with mayo to add spice and meatiness. A Sauce for Loaded Sandwiches and Paninis Considering its complex - deeply meaty, spicy, herby - flavor, Nduja may not be the most versatile of ingredients there is, but when utilized in moderation and paired with the right foods, it can create unique and delicious flavor combinations that many find appealing, even if they’re not particularly fond of spice.

In the article below, we’ll be breaking down what Nduja sausage is, what makes it unique, and how it’s best utilized in the kitchen. What is Nduja? Next, add in the 'nduja to the hot skillet and break it up using a spoon. You just want to melt the 'nduja slightly so it mixes well in the sauce; about a minute. Nduja's chunky texture and strong flavor is not for everyone, but you'll absolutely love it if you like spicy things. 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.

The onion should be red if possible. Like the Tuscans, Calabrians prefer red onions to the yellow or white ones, and in particular their prized cipolle di Tropea. But of course, in a pinch yellow onions will do. Variations Provola and Nduja recipes are an obvious combination delight. Provola Silana and Nduja sausage from Spilinga are two typical Calabrese food both originating from the central region. Nduja is a spicy, creamy sausage, and Provola is a stretchy, gooey, nutty cheese. When melted together, they create a perfect balance of flavor and texture. Jump to: During the winter Calabresi celebrate the maialata, the killing of the pig, and after the meat is removed, all the remaining parts of the pig are used to honor its death. Nduja will work fantastically as a dressing or vinaigrette ingredient for salads made up of more neutral ingredients like leafy greens, zucchini, cucumbers, potatoes, eggplants, etc.

A famous Italian saying handed down by our grandparents claims “do not throw away anything from the pig” and indeed, while the finest part of the pork’s meat was reserved to the nobles, landowners, and more generally, to wealthy people, the scraps like the entrails were all that was left for the peasants. However, do not worry. Nowadays ‘nduja is not produced with the scraps of the animal but with its fattest part, such as pork cheek and bacon. These pigs are usually at least 2 years old when slaughtered, so they are allowed to grow at a natural rate and the young stay with their mothers. Needless to say rearing pigs in this way results in not only happier pigs but high quality tasty meat. This is probably why so many of Calabria’s pork products, including Nduja, are so good! Step 6 Simmer the sauce for about 20 minutes. Not just on pasta! The spiciness from the Nduja on this pizza goes perfectly with the rich and creamy burrata and salty Parmigiano Reggiano cheese. It's one you'll be making again and again. If you don't like spicy things, it's best to leave now. If you love fiery, bold sauces, you're in for a treat. 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.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”. Chorizo: Chorizo is a Spanish sausage that is similar in texture and spiciness to nduja. While it doesn't have the same depth of flavor, it can be a good substitute in Nduja pasta. 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. Get ready to stuff ‘nduja: lubricate horn with a wet cloth, slide on the casing; pull a small amount out to and tie in a knot. This salami is produced during the cold months using the fat cuts of the pig: lard, bacon, and guanciale (jowls bacon).