Pasta with ‘Nduja

Polenta & Baccalá


I realized that I didn’t write any post yet about that amazing ingredient which is the ‘Nduja! 🙂

I’m not using it often because I don’t always find it, but when I see it I usually never miss it. The ‘nduja it’s a spreadable meat product typical of Calabria region, especially the area of Spilinga. It is made with pork meat, pork fat, a high amount of hot peppers (25-30% usually) and it is smoked 🙂 so it’s really spicy! And because of such a high content of hot pepper, no preservatives are used.

Traditionally all the “poor” cuts of the animal were used: spleen, stomach, lungs, intestine, heart, trachea, esophagus, pharynx, head, etc. while nowadays many modern recipes don’t use all these things. In the more artisanal ‘nduja the mix is left for a few hours in wooden kneading toughs, then stuffed in guts and smoked with…

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