Comments on: ‘Nduja Carbonara

By: pilar

pilar — Sun, 13 Aug 2017 15:00:31 +0000

You should totally buy Andrew Carmellini’s cookbook, Urban Italian. For me, it’s one of the best Italian cookbooks around. Definitely a great addition to your bookshelf.

By: Natie

Natie — Sat, 29 Jul 2017 00:02:20 +0000

I always learn new things here, MM

By: kurzhaar

kurzhaar — Sun, 23 Jul 2017 23:24:09 +0000

Nduja varies in spiciness depending on the recipe. Some Italian ndujas are not as hot as what you describe (I assume you’ve a reasonably high tolerance for chile heat). The nduja from La Quercia and that from Boccalone are both mildly spiced, certainly mild enough to eat as part of a charcuterie assortment.

By: k

Sat, 15 Jul 2017 21:23:04 +0000

If you’re looking for another pasta recipe idea for nduja, Boccalone in the US has a tasty recipe: https://www.boccalone.com/pages/Nduja-Spaghettini.html

I made this years ago and enjoyed it (although I don’t remember if this particular brand of nduja was extremely spicy, though). I’ve also heard great things about the La Quercia nduja (also in US) as well… although haven’t had a chance to try it.

By: Footloose

Footloose — Fri, 07 Jul 2017 13:38:16 +0000

@Monty …Maybe there are variances in the different brands and you just have to find one that suits you…

So much truth with a lot of Italian imported stuff. For the longest time I avoided panforte based on the execrable few I have sampled. But once, going through a basket of them at Zabar’s, I picked up a round that turned out to be truly astounding. I have learned to bake them myself ever since.

By: Monty

Monty — Thu, 06 Jul 2017 13:43:18 +0000

It was either S&L or Italfood, I can’t remember for sure. There was something funky about the nduja there that I didn’t like. After enjoying the American nduja, we were a bit disappointed with the Italian one and am not sure whether it was just the heat level. Maybe there are variances in the different brands and you just have to find one that suits you.

By: Marketman

Marketman — Wed, 05 Jul 2017 09:35:53 +0000

Monty, where did you buy the nduja here? Ours came from Calabria via Rome… and it was wicked spicy.

By: Monty

Monty — Wed, 05 Jul 2017 09:24:42 +0000

I’ve tried both Italian and American made ‘nduja and I preferred the milder American version. We bought the Italian one here in Manila, whereas the American one was bought on Amazon. You have to try that version since it really is so much better than what we bought here.

By: EJ

EJ — Mon, 03 Jul 2017 08:46:46 +0000

I’ve had ‘nduja in a couple of restaurants here in NL. It was used more like a condiment and very sparingly.

By: Marketman

Marketman — Mon, 03 Jul 2017 05:18:20 +0000

Khew that sounds very interesting… have to remember that when I next cheat with some carbs… Thanks!