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

minutes

Cooking time

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!