Nduja paste, pronounced (‘ndu:ya) it's one of the greatest Italian food discoveries since mozzarella. Made in Calabria, the toe of Italy's boot, this is a salami that is soft enough to spread. It's made from cured pork shoulder plus spectacular quantities of hot chilli peppers. It's palette-invading flavour is truly addictive, spoon it in to pasta dishes, it's an amazing 10 minute marinade for prawns and fish before grilling, or dollop it onto your pizzas. This is a store cupboard essential when you just need a little inspiration.
Recipes that feature this ingredient:
Recipe for Pinsa Romana with Tomato, Mozzarella & Spicy Nduja Paste
Recipe for Fusilli Pasta with Nduja, Black Olives, Salted Capers & Kale
Ingredients: Seasoned Nduja (pork fat, pork, chilli pepper, salt), sunflower oil, extra virgin olive oil.
Love the attention to detail and personal touch.. bens recipes are incredible and I love trying new cuisines and flavours. Highly recommend!
This spicy pork spread is so moreish, I've had it on the pizza bases (from Somersetfoodie) and on bread (also from them) and it is just delicious.
We used this with prawns and almonds with linguine. AMAZING 😀 thoroughly recommend it.
wow this is a flavour revelation!! it's like a salami paste, great on pizza bases mixed in with the tomato sauce. I also added a little to some chutney which added an certain oomph and it's grwat in bolognese. use sparingly otherwise very strong, highly recommended
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Ben and Alice