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

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Nduja Festival of Spilinga 2018". Nduja.org. Archived from the original on 2 September 2018 . Retrieved 6 October 2018. Nduja ( Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to Sobrassada from the Balearic Islands in Spain, to the Piedmontese salam d'la duja. It is Calabria's contribution to the many types of Italian salumi, [1] and originates from the area around the small Calabrian town of Spilinga. [2] Alla pancetta e al guanciale di suino, tagliati finemente, si aggiungono il peperoncino piccante e dolce, sale e aromi naturali. Poi si insacca tutto il composto in budelli naturali. Now it seems Calabria’s fiery pork paste is popping up everywhere. We were even able to get our hands on some fantastic ’nduja here in Cambodia recently. We thought that was as good an excuse as any to tell you all about the Calabrese sausage paste and start a series on our best ’nduja recipes. As we publish the recipes, we’ll add links below under ‘How to Use ’Nduja’. 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

E se di genesi si parla, facciamo allora un salto nel passato per scoprire cos’è la ’Nduja e perché si chiama così. Quando è nata la ’Nduja? 2 tesi a confronto Spicy nduja pasta is definitely not for the faint of heart! With a sauce made with the famous Calabrese nduja and finished with a generous helping of Pecorino Romano, this pasta is the perfect weeknight recipe for those moments you want to really spice it up (pun intended!) In a large skillet, add the olive oil and onions and cook over medium heat until the onions start to soften. This should take about 3 minutes. Nduja is usually made in the winter. The cuts from the head (sometimes the entire thing, sometimes without jowls if they’re reserved for guanciale) are combined with other fatty cuts, minced and kneaded together with Calabrian chilis. The best-known version of bruschetta is the classic bruschetta with diced tomatoes and fresh basil. I learnt to make this many years ago working in my friend’s Italian restaurant in Sydney.Da oltre cinquant’anni, nell’ azienda Ussia produciamo ’ Nduja di puro suino. È un prodotto 100% artigianale realizzato solo con carne di maiali freschi nati, cresciuti e allevati in Italia. 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. 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 Provola cheese can be used in any recipes that use mozzarella: pizza, pasta and potatoes, piadina or grilled like a scamorza. Pizza dough - I recommend using our basic pizza dough recipe which is super easy to make. It's made with Italian 00 flour, yeast, water and olive oil.

There a many uses for ‘nduja. We eat it on toasted Calabrian bread (crostini), pizza, and semi-matured cheeses, and in frittatas and pasta sauces. F ileja con ‘nduja (a Calabrian handmade pasta) and Zuppa di Fagioli con ‘nduja (a traditional bean soup) are common dishes. 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. Here’s the thing to keep in mind when deciding what to par Nduja with: you need to catch the right balance with the flavor complexity of the dish. Scopri i prodotti Ussia sul nostro shop on line: troverai la migliore ’Nduja artigianale, disponibile in vari formati e vasetti.It can also be added inside layered casseroles like lasagna, Eggplant Parmigiana, potato pie Gateau, Baked pasta Anelletti or rice timballo. More recipes with Nduja This recipe for 'Nduja Pasta is so simple to make and only requires a few ingredients. Spicy and bursting with umami, this is going to be your new favorite way to make weeknight pasta. Crusty Bread: a nice fresh sourdough bread loaf with a crunchy crust and a soft inside is the best bread to serve with Provola and Nduja. The stringy and gooey consistency of the Provola, needs a bread with a strong crust and texture, not a soft smooth brioche.

The name seems to come to the Calabrian dialect from the French andouille, and it varies from town to town: anduja, ’ ndugghia, ’ ndud, anduglia. It more or less works out as en-DOO-ya or en-DOO-zya. What does ’Nduja taste like?Spilinga is in a unique area of Calabria in terms of production. It’s near Nicotera, a hilltop town overlooking the sea that's a key city of the Mediterranean diet, as it’s located between Tropea, a seaside town famous for its red onions; Pizzo, a seaside town famed for its truffles; and the Poro Highlands, an inland mountainous region that's home to prized pecorino cheese. The problem with ’nduja is that unlike these other products, its origins have been generically extended to the entire region. Therefore, protected domination of original hasn't been extended to Spilinga, which is also home to the oldest Calabrese ‘ Nduja Festival, held every August 8 since 1975. 'Nduja is (only) from Spilinga While in Rome we tested out a couple of local tours and experiences, including a fantastic Italian language lesson cum Italian wine class, and a walking tour that took in some of Rome’s finest and oldest shops for Italian gourmet specialities. When we mentioned to our lovely guide that we were heading to Calabria next, she asked if we’d tried nduja.