Spicy Calabrian 'Nduja has become quite popular in recent years. During Covid, when foreign travel was impossible, I started making salumi including 'nduja. My first batch was incredibly hot so had to be used in moderation but we persevered and found plenty if ways to use it including this simple and extremely quick recipe, good for lunch or as a starter.
I think conventional wisdom dictates that it should be spaghetti or a similar maccheroni-style, dried pasta. We had this today with (home made - it is nicer but time consuming) spinach and ricotta-filled ravioli and it works fabulously. A complete meal with protein from the 'nduja, cheese and eggs (in the pasta) and, of course, lots of spinach in the stuffing.
It's ludicrously simple and takes only as long as the pasta takes (more or less - you can always start the sauce first and turn the heat off when the 'nduja has cooked in - see below). For two people, finely dice one banana shallot (round ones are impossible!) and fry gently in a little olive oil along with a clove or two of garlic until softened then add around 60g 'nduja and break it down so that you have a fairly thick paste. When done, turn off the heat and add a good slug of lemon juice and some chopped parsley. Toss in the pasta and serve with some (preferably aged and definitely grated) Grana Padano.
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WINE 'Nduja should be very spicy so the wine has to be able to take heat. Tannins generally don't work well with chilli (although that's a rule I often break though to good effect) whereas sweet fruit does. The obvious choice would be a Puglian red such as Tenute Rubino's Susumaniello 'Oltremé' or Negroamaro 'Miraglio'. For bigger - and sweeter - fruit, the Primitivo di Manduria 'Palombaro' is truly delicious. |
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