Sacla' Italian Calabrian 'Nduja Pesto, 90 g, (Pack of 1)

Product Information

These pigs are usually at least 2 years old when slaughtered, so they are allowed to grow at a natural rate and the young stay with their mothers. Needless to say rearing pigs in this way results in not only happier pigs but high quality tasty meat. This is probably why so many of Calabria’s pork products, including Nduja, are so good! Step 6 Simmer the sauce for about 20 minutes. Not just on pasta! Put the tomatoes in a bowl, add boiling water to cover and leave for 30 seconds. Drain, peel and cut the flesh into small dice. In a medium bowl, beat the oil into the ’nduja to make a loose paste, then stir in the vinegar and walnuts, fold through the chopped tomatoes and season to taste. So what is ’nduja? The spicy sausage paste is a traditional Calabrian pork product that originated in the village of Spilinga in the province of Vibo Valentia in Southern Italy’s region of Calabria. Calabrian food is fantastic and the region is a tantalising culinary destination that’s famous for everything from its fiery red peppers and sweet red onions from Tropea to its fantastic wild mushrooms. 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 Plus we certainly don't want a boring filling. We want something to liven up our evening, and tastebuds.

So far we’ve published Terence’s take on Australian chef Christine Manfield’s eggplant ‘sandwich’ with ’nduja (instead of basil pesto), a recipe for ’nduja pizza made in a Dutch oven, an easy ’nduja bruschetta recipe with goat’s cheese and sweet red capsicum, and ’nduja pasta. Where to Buy ’Nduja The best place to buy ’nduja is at its source in Calabria, where it’s actually called ’nduja di Spilinga or ’nduja of Spilinga. In the southwest of the Southern Italian region of Calabria, the small village of Spilinga is the birthplace of ’nduja and remains the centre of production. Baked sweet potatoes have to be one of the easiest foods to prepare and they're cheap and filling too.

More food for thought...

That means there's plenty of time to be getting on with other things whilst the potatoes are baking. In Calabria, ’nduja is typically made with just a few ingredients: the pork shoulder, pork belly and tripe of Calabrian pigs, local salt, and roasted spicy red peppers from Calabria, which give the sausage paste its vibrant red colour.

While it’s thought that the name ’nduja, which might once have been ‘anduja’, suggests that the Calabrian specialty was derived from the French ‘andouille’, which might have been introduced to Calabria in the 13th century by the Angevins, the only thing the two sausages share is that they’re smoked.

But ’nduja can also be served alongside your favourite cured meats and cheeses on a charcuterie board or cheese board if you’re entertaining. You can also add some nduja to an omelette or scrambled eggs, an eggs dish such as Terence’s Calabrian take on eggs in purgatory, an Italian salad, or your favourite tomato-based pasta sauce. This amazing pesto makes pasta dishes special but not only that, it's perfect for transforming everyday dishes into complete banquetes! Nduja was named one of 2021’s trending ingredients by the UK supermarket Waitrose’s food magazine, although I have no idea how much influence that publication has, while The Weekend Australian Magazine’s newspaper’s food writer John Lethlean published a piece in mid-March this year called Nduja: this Spicy Calabrian Salami’s Fame is Spreading. Sleepy Spilinga sits on a plateau in the Calabrian province of Vibo Valentia, overlooking the Tyrrhenian Sea. If you imagine Italy’s boot-shaped peninsula, Spilinga sits on top of the big toe. While there are a few historic sights to see, there’s not enough to hold you here for a night. Whilst the potatoes are baking just take 5 minutes to chop up the mozzarella balls into cubes and mix them with the Nduja pesto.

As this is an extremely filling pasta dish all you really need to go with it is a simple Mediterranean green salad of some mixed lettuce leaves and chopped assorted peppers.minutes before the pasta is ready add the tomatoes, the aim is not to cook the tomatoes but to heat them through, Folks, today I'm delighted to bring you this delicious pesto and mozzarella stuffed baked potatoes recipe. Every restaurant, bar and shop in Marina di Nicotera seemed to sell ’nduja, as did delicatessens, supermarkets and gourmet food shops in every town and city across Calabria, especially tourist destinations, such as Tropea and Pizzo. If you’re not getting to Calabria on your next Italy trip, head to the finest salumeria you can find in Italian cities such as Naples, Rome, Florence, Milan, Modena, etc, and you should find yourself some ’nduja.

This pasta with nduja recipe is probably the most well-known way to eat nduja. However, Calabrians also eat it as a dip or spread with bread, in frittata, on pizza or inside arancini! I love pizza with nduja! I've actually had it in the UK at a Pizza Express. They make a pizza Calabrese with it, as well as a calzone 'nduja! Dried fileja pasta from Calabria If you’ve read my Risotto alla Milanese recipe, then you’ll know that pasta isn’t a big feature in our home. Living in the North though means we still need our comfort food, and this gnocchi bake with ‘nduja is exactly that. Nduja was a revelation when we first sampled the fiery Calabrian pork paste at a salumeria in Italy’s capital Rome in the spring of 2008. While ’nduja was well-known to Italian food-lovers, and beloved in its birthplace of Calabria in Southern Italy, where it’s regularly eaten on everything from bread to pizza, its popularity hadn’t yet spread across the globe. Whenever I make gnocchi, I tend to gravitate towards tomato-based sauces with a hint of spice. ‘Nduja, which is very similar to Chorizo, is one of my go-to spicy sausages as it adds a wonderfully deep and rich flavour to anything it’s added to.

Subscribe to our magazine

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’. Meanwhile, put the garlic in a mortar, add a large pinch of salt and crush to a paste. Add the thyme and walnuts, and crush the lot into breadcrumb-sized pieces. (If your mortar is small, pulse/blitz the ingredients in a small processor instead.) Nduja Pesto: If you can’t find ‘Nduja pesto at your local supermarket, then sundried tomato pesto with minced chorizo is a great alternative.