Nduja Calabrese Spicy Spreadable Sausage Original Salami from Calabria Italy 400gr Calabrian Paste Typical Italian Salami by Sfizi di Calabria

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Provola cheese can be used in any recipes that use mozzarella: pizza, pasta and potatoes, piadina or grilled like a scamorza. You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced. Pizza: just add some pieces of Nduja over the pizza topping before you cook it. The Nduja will melt over the cheese. Nduja pasta is a dish that is delicious and easy to make. If you haven't tried it yet, you are missing out on a tasty and satisfying meal that is sure to become a new favorite. Ingredients

Keep in mind that each of these substitutes will give you a slightly different flavor to your dish, so it's important to taste as you go and adjust seasonings as needed. How to Make 'Nduja PastaSmoke once per day for the first week. After that reduce the frequency to once every ten days. Keep opening and close the window as I said above for 2 weeks. Airflow is important. First, it pulls moisture off the surface of what you’re dry-curing. Second, it helps to keep bad mould (anything that’s not white, for our purposes) at bay by reducing the amount of damp air surrounding your meat Provola and Caciocavallo are locally produced in different southern Italian regions and their taste might slightly vary. Like any other salami, Nduja is unsuitable for the freezer as the ice formed inside the meat can stimulate mildew. Top tip Nduja is plenty flavorful itself, so adding it to more delicate dishes won’t just add a bit of spice and complexity; it will upset the entire flavor balance of the dish. Think pasta Cacio e Pepe , a simple but delicious dish that’s supposed to be light and peppery. If you add a dollop of Nduja to it, you’ll undoubtedly get a delicious dish, but it won’t be Cacio e Pepe anymore.

Provola and Nduja recipes are an obvious combination delight. Provola Silana and Nduja sausage from Spilinga are two typical Calabrese food both originating from the central region. Nduja is a spicy, creamy sausage, and Provola is a stretchy, gooey, nutty cheese. When melted together, they create a perfect balance of flavor and texture. Jump to: Its ability to maintain flavor qualities when treated with heat makes Nduja sausage quite a versatile ingredient in the kitchen - as long as it’s paired with the right ingredients.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. Rigatoni: rigatoni is my favorite tube-shaped pasta whenever I'm making a hearty and flavorful sauce. You can use whatever tube-shaped pasta you'd like here.

Spilinga is not far from the more atmospheric hilltop town of Nicotera, where we stayed in an elegant albeit empty former palace (we were there off-season) with gorgeous gardens and sweeping views of the countryside out to sea, and headed down to the livelier beachside lower town of Marina di Nicotera, in the foothills, for dinner. Chorizo: Chorizo is a Spanish sausage that is similar in texture and spiciness to nduja. While it doesn't have the same depth of flavor, it can be a good substitute in Nduja pasta.

Like the mozzarella, they can be used for more sophisticated dishes and combined with more delicate flavor .