Nduja-The Perfect Addition to Your Charcuterie Board!

I know, I know…You thought I was just throwing out some unknown word just to hook you into looking at this recipe. Well, yes, that may be true, but I wanted to introduce you to something you may never have known about. I was not aware of nduja until recently when I was putting together a recipe for my Cauliflower Pizza. Nduja (pronounced en-DOO-ya) is a soft, spreadable type of pork salami with Calabrian chiles and a blend of spices. It is great on a crostini and perfect for a charcuterie plate.

Nduja is hard to find at the Italian grocery stores, but I was able to find some online. But why buy, when you can make fresh!!

Nduja is a well-known dish from the town of Spilinga, located at the toe of the boot in Italy. More specifically in Calabria’s Vibo Valentia province. Nduja is definitely meant to be spicy. I mean really spicy! You can always adjust the amount of Calabrian chile you add or add a little bit of ricotta cheese to tame it if you are a bit timid. Put a spoonful on some toasted bread, or just add it to your pizza as I did. There is so much flavor, you will find yourself taking bite after bite.

My nduja and the Calabrian Chili pepper paste that I used for my recipe!

Enjoy! As always, thanks for Spending Time In My Kitchen!

Nduja

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

10-12

servings

Prep time

15

minutes

Cooking time

10

minutes

This recipe would be great as a topping on slices of toasted crostini!
Servings are based on using crostini as an appetizer.

Ingredients

• 4 oz Pancetta pre-cooked and diced

• 4 oz Prosciutto

• 6 oz Calabrese salami

• 4 oz Genoa salami

• 3 Tbl Olive oil

• 2 Tbl Crushed Calabrian chile

Directions

• Saute pancetta on medium-low heat and cook slowly till the fat has rendered.
• Add pancetta with the fat that was rendered into the food processor with all the other ingredients.
• Turn on the food processor until all ingredients turn into a paste-like consistency.
• Taste and add additional chili paste if desired.
• Place nduja in a jar or bowl and let sit in the refrigerator overnight so that all the ingredients come together. Bring it back out to room temperature an hour before serving.
• Serve nduja on a crostini or use it as an item on your favorite charcuterie board.

  • 

• Enjoy!

Did you make this recipe?

Tag @dfkitchentime on Instagram and hashtag it #spendingtimeinmykitchenfoodblog