'Nduja recipe how to make it at home
Spicy paste prepared from cured pork and peppers, traditionally made in the Italian region of Calabria. Down in the toe of the Italian boot, Calabria produces some of the country’s spiciest food – and few are quite as piquant as nduja. This spreadable sausage is made from the less appealing parts of the pig and packed with vivid red Calabrian chilies. ''I recommend the nduja''. ‘Nduja, the famed spreadable salumi hailing from Italy’s south, is a fierce ingredient that demands your attention. Lace the Calabrese spread over a slice of soft sourdough to taste its truth and you’ll realize why. Soon after your tongue grazes over ‘nduja’s soft meaty texture, its high chili content should heat your throat. Throughout Italy, ‘nduja (pronounced ‘En-doo-Ya’) is referred to as ‘'red Nutella’' and ‘'poor man’s Viagra’', relating to the belief that chili peppers are a natural Viagra.
Although ‘nduja’s origins are disputed – some say it was introduced to Italy in the 13th century while others claim it was in the early 1800s – it’s generally agreed that ‘nduja was inspired by the French ''andouille'' (pork tripe) sausage. It’s also believed that ‘nduja – like many other cucina povera dishes in Italy – was born out of necessity. The cured pork product that’s resistant to spoilage was originally made using excess fat and meat trimmings left over from the butchering process.
The big difference is the amount of fat that you use for ‘nduja makes it softer than salami and spreadable. ‘Nduja can also be added to your favorite pizza. “I spread tomato on the pizza base first and then add a dollop – about half a tablespoon – of ‘nduja on top.” If you want to use it on pizza at home, be careful not to add too much, otherwise all you will taste is chili and you won't enjoy the meat flavor of the salami spread or taste the salty and sweet flavors of the other ingredients in your meal.
“Just remember that ‘nduja always needs to be used in balance with other ingredients, no matter what you cook with it.”
A tip, when you start, if it is not consumed immediately, it should be stored in a glass jar with a little sunflower oil and then in the fridge (use the sunflower oil, because the olive oil in the fridge solidifies, if instead you use it in a short time, you can use extra virgin olive oil.
The ingredients you need:
2 kg bacon lard and other fatty parts800 gr of lean meat1,400 gr of sweet pepper sauce200 gr of ground hot pepper to taste65 gr of saltPork guts, already cleaned and washed, kept in water with orange peels. Or you can use synthetic guts, you buy them from the butcher.
Preparation
During the preparation I recommend using disposable gloves to avoid any allergies to chili. The meat must be ground very finely, I not being equipped I asked the favor to my butcher, and he very kindly made me fine-grained and minced, when you use it there should not remain pieces of meat, but you must spread well like a coarse cream. I put the minced meat and lard in a container, I added the sweet pepper sauce, salt, I mixed well, then I added the ground hot pepper continuing to mix so as to make a homogeneous paste. With the spicy I adjusted according to taste without forgetting that the nduja should be made spicy, the spicy loses it a little with the seasoning, but if you do not love it so much maybe do not exaggerate. Bag into the guts, tie sausage type or soppressata, making sure that no air gaps remain. Place in a basket for 12 hours and then hang to dry. I hang them in a rustic kitchen where a couple of times I light the fireplace and so they take the taste of smoke.
Spicy paste prepared from cured pork and peppers, traditionally made in the Italian region of Calabria. Down in the toe of the Italian boot, Calabria produces some of the country’s spiciest food – and few are quite as piquant as nduja. This spreadable sausage is made from the less appealing parts of the pig and packed with vivid red Calabrian chilies. ''I recommend the nduja''. ‘Nduja, the famed spreadable salumi hailing from Italy’s south, is a fierce ingredient that demands your attention. Lace the Calabrese spread over a slice of soft sourdough to taste its truth and you’ll realize why. Soon after your tongue grazes over ‘nduja’s soft meaty texture, its high chili content should heat your throat. Throughout Italy, ‘nduja (pronounced ‘En-doo-Ya’) is referred to as ‘'red Nutella’' and ‘'poor man’s Viagra’', relating to the belief that chili peppers are a natural Viagra.
Although ‘nduja’s origins are disputed – some say it was introduced to Italy in the 13th century while others claim it was in the early 1800s – it’s generally agreed that ‘nduja was inspired by the French ''andouille'' (pork tripe) sausage. It’s also believed that ‘nduja – like many other cucina povera dishes in Italy – was born out of necessity. The cured pork product that’s resistant to spoilage was originally made using excess fat and meat trimmings left over from the butchering process.
The big difference is the amount of fat that you use for ‘nduja makes it softer than salami and spreadable. ‘Nduja can also be added to your favorite pizza. “I spread tomato on the pizza base first and then add a dollop – about half a tablespoon – of ‘nduja on top.” If you want to use it on pizza at home, be careful not to add too much, otherwise all you will taste is chili and you won't enjoy the meat flavor of the salami spread or taste the salty and sweet flavors of the other ingredients in your meal.
“Just remember that ‘nduja always needs to be used in balance with other ingredients, no matter what you cook with it.”
A tip, when you start, if it is not consumed immediately, it should be stored in a glass jar with a little sunflower oil and then in the fridge (use the sunflower oil, because the olive oil in the fridge solidifies, if instead you use it in a short time, you can use extra virgin olive oil.
The ingredients you need:
2 kg bacon lard and other fatty parts
800 gr of lean meat
1,400 gr of sweet pepper sauce
200 gr of ground hot pepper to taste
65 gr of salt
Pork guts, already cleaned and washed, kept in water with orange peels. Or you can use synthetic guts, you buy them from the butcher.
Preparation
During the preparation I recommend using disposable gloves to avoid any allergies to chili. The meat must be ground very finely, I not being equipped I asked the favor to my butcher, and he very kindly made me fine-grained and minced, when you use it there should not remain pieces of meat, but you must spread well like a coarse cream. I put the minced meat and lard in a container, I added the sweet pepper sauce, salt, I mixed well, then I added the ground hot pepper continuing to mix so as to make a homogeneous paste. With the spicy I adjusted according to taste without forgetting that the nduja should be made spicy, the spicy loses it a little with the seasoning, but if you do not love it so much maybe do not exaggerate. Bag into the guts, tie sausage type or soppressata, making sure that no air gaps remain. Place in a basket for 12 hours and then hang to dry. I hang them in a rustic kitchen where a couple of times I light the fireplace and so they take the taste of smoke.
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