Nduja: the spicy, creamy, spreadable salami, is a distinctly Calabrian product, but only certain areas of Calabria. The most famous of these is Vibo Valentia, the home province of my Zia Agnese, who taught me this recipe. If you'd like to try nduja but you're afraid your pasta will be too hot, use just half of the quantity and add 200 ml (1 cup) passata (tomato sauce) with the pasta water. Pasta or risotto: use the Nduja instead of butter and olive oil to stir fry the vegetables you use for the pasta or risotto. If you make tomato sauce for pasta, just melt some Nduja in the pan before you pour the tomato sauce.

Add the nduja and let it melt. Then add the tomatoes along with the basil and a good pinch of salt. Let simmer gently for 15 minutes or so, until the tomatoes have melted into a sauce, stirring from time to time. Un prodotto che, elevandosi a insaccato di suino prelibato, non rinnega però la sua discendenza povera. Dove acquistare la migliore ’Nduja?Salad: simple green or tomato salad seasoned with only extra virgin olive oil and salt. There is no need to use complex salad dressing or sweet balsamic vinegar. The sweetness of the Provola and the spicy taste of the Nduja don't need any additional flavor. 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. If you don't live in Italy, finding nduja might be a bit challenging. I'm in the UK and I've recently found it at Tesco.

Now let me tell you about my easy nduja bruschetta recipe with goats cheese and sweet red capsicum. Nduja Bruschetta Recipe with Goats Cheese and Sweet Red Capsicum 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 Tomatoes: because there are just a few ingredients in this dish, use a good quality canned tomato like San Marzano. Just crush them in a bowl, using your hands, before adding them to your sauce. Be careful not to splatter the juice of the tomatoes while doing this. Pasta Water: save about half a cup of pasta water before draining the pasta. Add it to the dish if you need to thin out the sauce if needed. Vines, Richard (13 December 2016). "What Is Nduja and Why Is It Suddenly on Every Menu?". www.bloomberg.com.The pig fat is mixed with spicy Calabrese peppers, which are locally grown and extremely spicy. The Nduja is then smoked and matured inside pig guts. Just note, smoking the meat is a very old practice and you are not obligated to do it if you don’t want or you don’t have a proper space for it. Moreover, if you don’t have a Cantina, you may create an artificial one inside your refrigerator, hanging at the lower level the nduja, having the care to wet every day the casing for the first week and rotate by changing the spot. Be careful this process is faster (half of the time, because airflow is continuos inside the refrigerator). So it will take less time and obviously it won’t be the same of ageing nduja in a cantina. Nduja, an intensely spicy, spreadable pork sausage paste from Calabria (the toe of the boot of Italy!), became a big new food fashion in the English speaking world around five years ago. Today, it’s everywhere, on the menu of every pizza takeaway. We’d take yesterday’s leftover bread (we baked daily) and slice it on the bias to create oblong pieces of bread that we’d then toast in an industrial salamander grill as soon as a new table of guests arrived. 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.