What is 'Nduja? The secrets of the hottest Italian ingredient
Originating from Calabria in southern Italy, ‘Nduja has a rich history and a distinct preparation method that sets it apart from other cured meats. Let’s explore the history of ‘nduja, how it’s made, ways to use it in your cooking, and a delicious and quick recipe to try at home.
A brief history and origin of 'Nduja
'Nduja dates back to the 19th century in the region of Calabria, typically in the town of Spilinga, a place known for its spicy and strong flavours. The name "nduja" is derived from the French word "andouille," which refers to a type of sausage.
Traditionally, ‘nduja was created as a way to utilise every part of the pig, particularly during the winter months when fresh meat was scarce. The combination of pork, fat, and spices, particularly the Calabrian chilli peppers, resulted in a rich, spicy spread that became a staple in the local cuisine.
How 'Nduja is made
The production of ‘nduja is a meticulous process that begins with high-quality pork, typically sourced from local farms. The meat is finely ground and mixed with pork fat, salt, and a generous amount of Calabrian chilli peppers, which give ‘nduja its signature heat and vibrant red color.
Once the mixture is well combined, it is stuffed into natural casings and left to cure for several months in a cool, dry environment. This curing process develops its unique flavour profile—smoky, spicy, and slightly tangy. The result is a soft, spreadable salami that can be enjoyed in various recipes.
How to use ‘Nduja
'Nduja is incredibly versatile and can be used in a multitude of ways:
- Spread it on crusty bread or toast, paired with mozzarella cheese, roasted vegetables or pickles.
- Use ‘nduja as a flavour booster in pasta sauces and legume soups.
- Add it to pizza or flatbreads for a spicy kick.
- Mix it with cream cheese or yogurt to create a flavourful dip for vegetables or crackers.
A quick recipe that can easily become a hit with your family and friends is our Pasta with 'Nduja di Splinga and mascarpone.
Ingredients
300g Artisan pasta
100g ‘Nduja di Spilinga
2 tablespoons olive oil
3-4 tablespoons of Mascarpone
200g diced tomatoes
Fresh basil for garnish
Grated Pecorino or Parmigiano cheese
Method
For the sauce: in a large pan, heat the olive oil over medium heat, add the ‘Nduja and lower the heat. Stir in the ‘nduja, breaking it apart with a wooden spoon.
Cook for 2-3 minutes until it begins to release its oils. Add the tomatoes, stir well to combine. Let the sauce simmer for about 10 minutes.
Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the rest.
Add the cup of water to the sauce, toss the pasta and mascarpone and let the flavours to combine. Plate the pasta and garnish with fresh basil and grated Parmigiano or Pecorino cheese, if desired.
‘Nduja is a delicious and versatile ingredient that can elevate your dishes with its bold taste. Whether spread on bread, incorporated into sauces, or enjoyed as part of a gourmet pizza, this Calabrian spreadable salami is a must-have ingredient in every pantry.