Comments on: ‘Nduja

By: Mike Rodriguez

Mike Rodriguez — Thu, 04 Jan 2018 05:23:52 +0000

It’s the Italian version of the Mallorquin Sobrasada. There surely are some regional differences, but they’re essentially the same. Go further north, to the Germanic areas, where peppers do not grow, use lard without colouring, and fried onion instead, and voila, you’ve got Schmalz.

By: Marketman

Marketman — Wed, 18 Oct 2017 00:46:52 +0000

Robin, thanks for that. I appreciate it. I used the nduja in a pasta recipe from a major food publication but it didn’t quite work out. The nduja we got may have not been of the best quality, but at least it was brought in from Rome, originally sourced from the area it is made in… I suppose it takes some getting used to, and will have to eat it more…

By: Robin Sabalones

Robin Sabalones — Wed, 18 Oct 2017 00:10:47 +0000

You’re not supposed to use enormous amounts of nduja in any recipe. If you want to make a pasta sauce, you need to let a little bit “cream” in some olive oil and then add a liter or more of good tomato passata to it, let it bubble away for about an hour and you will have a nicely flavored, piquante pasta sauce. Similarly you can add little 1/4 tsps of it to a tomato pizza topping. If you use it in moderation , the fine aged flavor of the meats and piggy parts should develop and come through. Have lived 30 years in Italy and cooked this many many times using only GOOD nduja made by farmers from animals they know personally. :)) The spice and heat are important but become almost secondary to the sweetly cured meat behind it. (oh- original may be a corruption of french “andouille” sausage that is also made with similar ingredients).

By: Yvette Tsai

Yvette Tsai — Thu, 14 Sep 2017 12:12:41 +0000

where can i buy nduja?

By: Antonio Aguado

Antonio Aguado — Sat, 26 Aug 2017 08:34:33 +0000

Cibeles pastry shop used to supply sobreasada baked in millefeuille pastry; light as a feather and bursting with flavour.

By: Natie

Natie — Wed, 02 Aug 2017 13:25:33 +0000

Oh my!!!

By: extra

extra — Tue, 18 Jul 2017 03:18:06 +0000

looks a lot like Spanish sobrasada. though probably not a traditional way of eating it, sobrasada becomes even tastier when pan fried before spreading on a cracker :) have also used it to make croquetas

By: Betchay

Betchay — Tue, 04 Jul 2017 10:35:37 +0000

Learned something new. thanks!

By: Footloose

Footloose — Mon, 03 Jul 2017 23:57:56 +0000

Top pic looks appetizing. It’s name sounds suspiciously like the Spanish endecha which means lament.

No bread in the house, just crackers.