Homemade Nduja Recipe
Get ready to bring an authentic taste of Calabria, Italy, right into your kitchen with this homemade Nduja recipe. This dish combines the rich flavors of Genoa salami and pancetta with the spice of Calabrian hot red peppers to create a spreadable delicacy that is as versatile as it is tasty.
What is Nduja?
Nduja is a gem of Italian cuisine, specifically from the Calabria region. This fiery, spreadable sausage is a mixture of various parts of pork, combined with a generous amount of Calabrian hot red peppers.
The result is a complex medley of flavors—savory, smoky, and distinctly spicy—that’s enjoyed both as a standalone spread and as a flavor booster for numerous dishes.
What to Use This Nduja Paste With
The beauty of Nduja lies in its versatility. Its complex, robust flavor profile can transform simple dishes into gourmet meals. Try it as a spread on a slice of warm, crusty bread—it’s an Italian classic. But don’t stop there.
Your homemade Nduja is also an excellent pizza topping, delivering a spicy, smoky twist to your usual pizza flavor. Toss it into your pasta sauces, soups, or stews, and it will infuse them with a rich, spicy depth.
Even scrambled eggs or grilled cheese sandwiches can be elevated by a touch of Nduja.
Expert Tips
- Controlling the Heat: One of the characteristic flavors of Nduja is its heat, coming from Calabrian hot red peppers. You can adjust the quantity of these peppers in the recipe to suit your own spice tolerance. More peppers will create a hotter paste, while fewer will make a milder version.
- Achieving the Perfect Texture: A notable feature of Nduja is its spreadable texture. To achieve this, olive oil is crucial. Adding olive oil gradually while blending allows you to control the consistency of the paste. More oil yields a smoother paste, while less oil creates a chunkier texture.
- Enhancing the Spice: If you’re a fan of extra heat, consider adding cayenne pepper to your Nduja. Just remember, a little goes a long way!
- Substituting Ingredients: If Calabrian hot red peppers are unavailable, you can use cayenne pepper as a substitute. However, remember to also swap the sweet paprika with smoked paprika. This ensures your Nduja retains its distinct smoky flavor, typically imparted by the Calabrian peppers.
Storage and Leftovers
Proper storage is key for maintaining the taste and quality of your homemade Nduja. Store it in an airtight container in the refrigerator to keep it fresh for up to one week.
Interestingly, the flavors of Nduja intensify over time, as the ingredients meld together, making the leftovers even more delicious.
Frequently Asked Questions (FAQs)
Can I use other types of salami for Nduja?
Yes, you can, although Genoa salami is typically preferred due to its flavor and consistency. I haven’t tried any other types but feel free to experiment and let me know how it went.
What can I substitute for Calabrian hot red peppers?
Calabrian hot red peppers are a distinctive ingredient in Nduja, imparting a unique flavor. If these are unavailable, you can use cayenne pepper as a suitable substitute. Remember, the smoky flavor is key, so if using cayenne pepper, also swap out the sweet paprika for smoked paprika to maintain that characteristic smokiness.
How long should I refrigerate the Nduja?
It’s recommended to refrigerate your Nduja for at least 90 minutes. This chilling time allows the flavors to meld and the paste to set properly, enhancing the overall taste and texture of your homemade Nduja.
Can I freeze homemade Nduja?
Yes, you can freeze Nduja. Store it in an airtight container and it will stay good quality in the freezer up to 3 months. If you use it in pasta and other dishes you heat up; you can portion then you will be able to take out one portion from the freezer and gently heat it up in your sauce from frozen.Â
Is Nduja vegetarian-friendly?
No, Nduja contains salami and pancetta, both of which are meat products. As such, it’s not suitable for a vegetarian diet.
Homemade Nduja
Equipment
- 1 Food processor
Ingredients
- 7 ounces Genoa salami casing removed if present, cut into 1/2-inch cubes
- 3 ounces Pancetta cut into 1/2-inch cubes
- 1/3 cup Sweet paprika
- 3 to 4 Calabrian hot red peppers (oil-cured ) 9 to 13 grams, drained and stemmed
- 1 teaspoons Salt
- Olive oil as needed
Instructions
- Remove the casing from the Genoa salami.
- Chop the Genoa salami and the pancetta into 1/3-inch cubes.
- Transfer the chopped salami and pancetta to a food processor. Add in the sweet paprika, salt and the stemmed, oil-cured Calabrian hot red peppers to the food processor.
- Blend the mixture in the food processor until it forms a smooth paste. Check the consistency of the mixture. If it appears too dry, drizzle in olive oil while the food processor is running until you achieve a spreadable consistency.
- Transfer it to an airtight container and refrigerate for at least 90 minutes. This will allow the flavors to meld and the paste to set.
Notes
- This recipe yields approximately 1 1/4 cups of Nduja.
- The Nduja can be stored in an airtight container in the refrigerator for up to 1 month.
- Nduja can be used as a spread on bread, or incorporated into various dishes to enhance flavor.
- Adjust the number of Calabrian hot red peppers according to your preference for heat.
- Ensure to stem the Calabrian hot red peppers before using, as the stems are not edible.
- The consistency of the Nduja can be adjusted according to preference by adding more or less olive oil during the blending process.
- If you prefer a spicier nduja you can blend in cayenne pepper to taste.
- An alternative to Calabrian red peppers is cayenne pepper. If you do this you should also swap the sweet paprika for smoked paprika to give the nudja it’s smoky taste.
