nduja

"Octopus paired with fiery calabrian salami is the perfect between-meals snack" - Phoebe Wood.

Baby Octopus With 'Nduja Recipe

(60 milliliters) extra virgin olive oil

garlic cloves, crushed

’nduja (spreadable chilli spicy salami –

baby octopus, cleaned, heads removed

(80 milliliters) white (dry) vermouth (substitute white wine)

parsley

Baby octopus with 'nduja recipe

Gooey, spicy, meaty mac and cheese—all it takes is four pantry-friendly ingredients and 10 minutes of your time.

Easy Stovetop 'Nduja Mac and Cheese Recipe

(170 grams) elbow macaroni

Kosher salt

(180 milliliters) evaporated milk

(1/4 cup; 56 grams) 'nduja (see note)

Place macaroni in a medium saucepan and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently with a heat-resistant flexible spatula to prevent pasta from sticking. Continue to cook, stirring frequently, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

Immediately add evaporated milk, stir to combine, and bring to a boil. Add cheese, stir to incorporate, then add 'nduja, continuing to stir to combine.

Reduce heat to low and cook, stirring continuously, until cheese is melted, 'nduja is fully emulsified, and liquid has reduced to a creamy sauce, about 2 minutes longer. Taste for seasoning, adding more salt if necessary ('nduja is quite salty, so pasta shouldn't need any additional salt). Serve immediately.

This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop.

Pasta with cavolo nero and ’nduja

large floury potato,

500 grams/1lb 2 ounces giant fusilli (fusilloni)

unsalted butter

150 grams/5½oz ’nduja (see Recipe Tip)

tbsp extra virgin olive oil,

salt

Golden Century's pipis in xo sauce is a cult classic, we're showing you how to make it.

Pipis in xo and 'nduja

(60 milliliters) sunflower oil

green shallots, chopped

garlic shoots, chopped

(10 grams) ginger, finely chopped

’nduja (spreadable spicy salami)

21/2 tbs good-quality XO sauce

tsp each cornflour and caster sugar

Chinese rice wine (shaohsing – from Asian food shops)

1kg pot-ready pipis

Nduja is a spicy Calabrian sausage that brings an ordinary pork chop to new heights.

Grilled Pork Chops With Nduja & Honey

Salt & Pepper

Meaty Pork Chops (About 3/4 to 1 Inch Thick)

Cups Water

Tablespoons Salt

Tablespoons Sugar

Tablespoons Olive Oil

Ounces Nduja (soft, spicy salami)

Tablespoons Honey

Combine the 3 cups water, Kosher salt, and...

Combine the 3 cups water, Kosher salt, and sugar in 15 x 10 x 2-inch glass baking dish, and stir until salt and sugar dissolve.

Place pork chops in the brine in the...

Place pork chops in the brine in the baking dish.

Cover and chill at least 2 hours and...

Cover and chill at least 2 hours and up to 4 hours.

Once brined, remove from the liquid and pat...

Once brined, remove from the liquid and pat the chops dry with paper towels.

Rub with the olive oil and season with...

Rub with the olive oil and season with salt and pepper.

Heat up your grill to it's highest temperature...

Heat up your grill to it's highest temperature as you would cook a steak.

Grill the chop on each side for about...

Grill the chop on each side for about 3-4 minutes and then flip as needed until they reach the internal temperature of 150-155 degrees.

Thicker chops will take longer and may need...

Thicker chops will take longer and may need to be flipped more than twice in order to keep them from becoming charred.

Once the chops have been turned for the...

Once the chops have been turned for the last time, spread each on one side with some of the nduja, and keep on the grill another minute or two until it melts.

Spread it evenly across the top of the...

Spread it evenly across the top of the chop with a knife.

Remove from the heat to a warmed platter,...

Remove from the heat to a warmed platter, drizzle 1/2 teaspoon of the honey over each chop, and cover.

In a large pan, heat the oil and...

In a large pan, heat the oil and toss in the radicchio.

Cook for 4 to 5 minutes or just...

Cook for 4 to 5 minutes or just until the radicchio begins to soften.

Season with salt and pepper.

Serve the chops with the radicchio on the...

Serve the chops with the radicchio on the side or on top of the chops.

Pizza With Kale, Nduja, Tomatoes, & Robiola Cheese

Pound Pizza Dough At Room Temperature (See Notes Above)

Cup Olive Oil, Divided

Cups Full Fat Mozzarella Cheese, Shredded

Cups Diced Robiola Cheese (See Notes Above)

Bunch Tuscan Kale, Trimmed With Large Vein Removed, Cut In Half Lengthwise

Garlic Cloves, Thinly Sliced

(14 Ounce) Can Whole San Marzano Tomatoes, Drained

(1 inch) Slices Nduja Sausage

Salt

Divide the dough into two 8 ounce portions,...

Divide the dough into two 8 ounce portions, rolling each in a disc.

Remove the dough balls from the refrigerator 2...

Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to completely come to room temperature before using.

Preheat your oven to the highest setting (usually...

Preheat your oven to the highest setting (usually 500 degrees F.).

In a large pan, heat 3 tablespoons of...

In a large pan, heat 3 tablespoons of the oil and add the kale and garlic, and stir well to coat with the oil mixture.

Cook over medium low heat, stirring often, until...

Cook over medium low heat, stirring often, until the kale is tender, about 12 to 15 minutes.

For Each Pizza: On a lightly floured surface,...

For Each Pizza: On a lightly floured surface, use your hands to press your dough out to a 12 inch circle.

Lightly cover a baking sheet (or pizza peel...

Lightly cover a baking sheet (or pizza peel if using a pizza stone) with flour, and place the dough on top.

Lightly brush the surface of the pizza with...

Lightly brush the surface of the pizza with olive oil, then scatter the mozzarella and Robiola over each pizza, leaving a 1 inch border all around.

Divide the kale between the two pizzas, and...

Divide the kale between the two pizzas, and then break up the nduja over each.

Break the tomatoes apart with your fingers, and...

Break the tomatoes apart with your fingers, and place 2 to 3 whole tomatoes broken up into pieces on each pizza.

Sprinkle the pizza with sea salt.

Bake each pizza until bubbly and brown, about...

Bake each pizza until bubbly and brown, about 15 to 20 minutes.

For those unfamiliar with 'nduja, it's a spicy Italian spreadable salami paste, and brings a great flavour to this recipe.

Alternatively, using the gluten-free pizza dough recipe, why not experiment with your own toppings?

Cavolo nero and 'nduja pizza

olive oil

(240 grams) ricotta

(60 grams) finely grated pecorino

cavolo nero, thick stalks trimmed, blanched, refreshed

red chilli, halved lengthways

Sunflower sprouts and dried chilli flakes, to serve

(200 grams) gluten-free plain flour, plus extra to dust

(75 grams) gluten-free self-raising flour

tbs flaxseed meal (from health food shops and selected supermarkets)

(35 grams) potato flour

tsp (5 grams) dried yeast

tsp xanthan gum (from health food shops)

tsp apple cider vinegar

(250 milliliters) milk, warmed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Our &#8216;nduja and burrata dip is easy to make so, if you don&#8217;t have time to make the breadsticks, you could easily serve it with a shop-bought olive loaf for a seriously good starter. Our burrata with sticky roasted tomatoes, pine nuts and basil makes another simple but crowd-pleasing starter. &nbsp;

Baked &#8216;nduja and burrata dip with olive breadsticks

’nduja (see Know-how)

orange

jar roasted red peppers, drained

Olive oil to drizzle and grease

garlic cloves,

spring onions, finely sliced

pecorino

burrata

For the breadsticks

strong white bread

tsp fine sea salt

tsp caster sugar

fast-action dried yeast

water

green nocellara olives,

Uncooked polenta for rolling

Sea salt flakes

Stand mixer with dough hook attachment

You’ll also need…

baking sheets; food processor

Start by making the breadsticks. Put the flour, salt, sugar, yeast and oil in a mixing bowl. Pour the water over and stir to combine, first with a palette knife, then with your hands to bring the mixture into a dough. Add the chopped olives and briefly work into the dough. Turn out onto a lightly floured work surface and knead for 10 minutes (or less time if using a stand mixer with a dough hook) until smooth and pliable.

Sprinkle the work surface with a little polenta, roll out the dough to an 8cm x 35-40cm rectangle, then cut in half to make 2 x 8cm x 18-20cm rectangles. Cut each piece of dough into 4 x 2cm thick strips, then briefly roll each one into a sausage shape. Oil the baking sheets and put the breadsticks on them, leaving a 2cm gap between the sticks. Cover lightly with cling film, then leave to prove for 15-20 minutes until slightly puffed.

Meanwhile, heat the oven to 220°C/ 200°C fan/gas 7. Once the breadsticks are puffed, sprinkle them with sea salt and bake for 10 minutes (for soft, more bread-like sticks) or 13 minutes (for crisp sticks). Cool for 1-2 minutes on the trays, then transfer to wire racks (see Make Ahead).

To make the ’nduja dip, put the ’nduja, orange zest and all but 1 of the red peppers in a food processor with some salt and pepper and whizz to combine. Spoon into 2 medium baking dishes.

Heat a drizzle of oil in a frying pan, add the garlic and spring onions and cook gently for 4-5 minutes until softened and turning golden. Divide between the baking dishes. Slice the remaining red pepper, add to the dishes, then grate over the pecorino and bake for 15 minutes until golden and bubbling.

Divide the burrata between the ’nduja dips (be careful as the centre is runny), sprinkle with parsley and serve with the breadsticks for dipping.

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

One-pan spaghetti with nduja, fennel & olives

spaghetti

garlic

fennel

nduja or sobrasada paste

tomatoes (the best you can get), chopped into chunks

black olives

tomato purée

tsp red wine vinegar

basil

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.

Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

’Nduja, a chile-spiked, cured pork sausage, lends bold flavor and heat to this arrabiata-style sauce. If you can’t find ’nduja at your local supermarket, feel free to swap in your favorite fresh chorizo or pork sausage and a flurry of red-pepper flakes. Be sure to pick a pasta that can hold this hefty sauce. The deep pockets in orecchiette will do nicely, capturing flavor in every bite. The trick here is to allow the pasta to finish cooking right in the garlicky sauce, which is thickened by the starchy pasta cooking water. A topping of lemony bread crumbs adds texture and brightness.

Orecchiette With ’Nduja, Shrimp and Tomatoes

orecchiette

panko bread crumbs

lemon

shallots, sliced

garlic cloves, sliced

tomatoes

shrimp,

broccoli

Red-pepper flakes (optional)

Bring a large pot of salted water to a boil over high. Cook the pasta, reserving 1 1/2 cups pasta cooking water and draining the pasta about 2 minutes before al dente.

In the bowl of a food processor fitted with a blade attachment, pulse the torn bread until coarsely chopped. Skip this step if you are using panko.

In a large skillet, heat 2 tablespoons oil over medium. Add the bread crumbs, and toast until golden-brown, about 3 minutes. Transfer to a bowl to cool. Add the lemon zest and parsley, season with salt and toss to coat.

Using a paper towel, wipe out the skillet and heat the remaining 3 tablespoons oil over medium heat. Cook the shallots until softened, about 1 minute. Add the garlic and cook until fragrant and golden-brown around the edges, about 2 minutes.

Crumble in the ’nduja and cook, using a spatula to break it up into smaller pieces, until the oil is bright red from the chiles in the pork, about 3 minutes.

Add the tomatoes and their juices, tearing the tomatoes into smaller chunks with your hands as you add them to the skillet. Reduce the heat to medium low and simmer the sauce, scraping the bottom of the pan occasionally, until slightly reduced, about 6 minutes.

Stir in the shrimp, broccoli rabe, pasta and 1/2 cup of the reserved pasta cooking water. Cook, stirring occasionally, until the pasta is al dente, about 3 minutes, adding more pasta cooking water as needed.

Stir in the lemon juice and season to taste with salt. Top the pasta with the seasoned bread crumbs and a pinch of red-pepper flakes, if using.

“One of my favourite pizza combinations is spicy ‘nduja, parmesan and anchovies. Feed your pizza addiction with this simple and almost classic pizza: spicy, salty, umami to the hilt,” says Monty Koludrovic.

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Top Tags

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