Description
‘Nduja di Spillanga is a spicy, spreadable sausage originating from Calabria, in southern Italy, which is a lesser visited region with Sicily off of it’s West Coast.
Made from pork and Calabrian chilli peppers, the sausage mixture is traditionally stuffed into natural casings and then aged for a period of time.
‘Nduja in a jar is a spreadable and convenient version. ‘Nduja di Spillanga stands out from the rest with it’s courser chilli blended with the finely ground, to create a rough paste-like consistency.
How to Use it:
It can be used as a condiment or an ingredient in various dishes, adding a spicy and rich flavour.
Use it for spreading on bread or crackers – think bruschetta, add it to pasta sauces, incorporate it into stews or soups, or even use it as a pizza topping. It adds a punch of heat and savoury flavour to dishes. If you like spice you’ll love this. ‘Nduja is a very quick and easy way to enhance your dish.
Spice up your Sunday morning with a touch of ‘nduja di Spillanga in your hash or bubble and squeak. Our favourite bubble recipe is Nigella Lawson’s Boxing Day bubble found in her ‘Feast‘ book. An oldie, but a goodie. Or just plop a few dots into pre blanched Brussel sprouts and toss them around a pan. Throw in a few chestnuts if they look lonely.
Gareth’s ‘nduja styling is toasted sourdough spread with ‘nduja, topped with a poached egg and sprinkled with a nicely flavoured salt. Sarah would add rocket or spinach.
Cheddar and ‘nduja Quesadillas are the bomb, but make sure you eat it at the table – not the computer keyboard!! And be careful if you flip your quesadilla or you could end up with Picasso’s kitchen! We talk from experience.
How do you pronounce ‘Nduja?
The closest explanation is writing is ‘anduja’, but there will always be someone who knows better.
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