The pork in the recipe here comes in the form of 'nduja, a spreadable chilli-spiked sausage from Calabria.Christine Salins It's offered as a side dish, but I can happily make lunch of this supremely simple combo of hummus, fresh bread, pickled veggies and 'nduja—a soft, spreadable cure...
‘Ndujais a spicy spreadable salami from the area aroundMonte Poro,the area just inland from theCapo VaticanobetweenNicoteraandTropea.While its origin is unknown, some believe that‘ndujais derived from andouille (the French sausage made from tripe) and was introduced by the Spanish when they r...
‘Nduja is atype of sausagetypical of Calabria and characterized by a soft consistency and unmistakable red color. The name probably derives from the French andouille, or delicatessen, sausage. However, the etymology can be traced back to the Latininductilia, which indicates elements that are ins...
The latest recipe from Kym Grimshaw of food blogOn The Plateis classic comfort food with a spicy twist. It’s made with nduja, a fiery pork sausage from the Calabria region of Italy which has quickly become one of my favourite ingredients. I love its rich flavour, its soft crumbly textur...
one of the most well-known, if not the most famous, of typical Calabrian foods. In fact, in Calabria there is a popular annual Nduja festival in the small village of Spilinga where this salume originates. The name 'nduja' comes from the french word ‘andouille’, which means sausage. ...
The lsquo;nduja is one of the most typical and appreciated Calabrian raw seasoned sausages. As well as other Calabrian meat products, the lsquo;nduja contains a high quantity of hot red chilli pepper. The lsquo;nduja is a seasoned, very savoury but yet spreadable sausage; it is traditionally...
About ‘Nduja sausage. ’Nduja is the amazing spicy spreadable salami that’s typical of the Southern Italian region of Calabria. Ours is made by Tony Fiasche—he lives in Chicago, but his grandparents are still in Calabria and his grandfather taught him how to make it. He uses heritage po...
If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge fo
Nduja isn’t a spice blend but rather a salty, spicy, spreadable salami from the Calabrian region of Italy. I’m a big fan of Calabrian chilies–a little dollop of the crushed chilies (jarred in olive oil) added to most dishes is instantly better–and it’s the heart of this sausage....
You can see the Calabrian peppers peeking out of the soft sausage. The porky, spiced ‘nduja is definitely worth seeking out, though, for its distinctive meaty, spicy and aromatic character. The meatballs are made with ground chicken, grated Parmesan and roasted garlic for umami, milk-soaked ...