‘Nduja (pronounced in-DOOJ-ya) is the spicy, spreadable, red Calabrian salami that adds fabulous flavor to almost everything. Spread it on bread, stir it into sauces, put it on pizza, add it to eggs – the possibilities are virtually endless. Consider two basic ways to use ‘Nduja: 1) use it at the start of a dish for deeper richer flavor; 2) use it as a finisher for brighter sharper flavor.
Fortunately, we have two vendors at the Market with their own delicious artisan versions of ‘Nduja – Pig’s Tale Charcuterie, and Turchetti’s Salumeria.
Whip up this easy jazzed up mayo for all your burgers and sandwiches this summer, or maybe as a dip for blistered shishito peppers!
Spicy ‘Nduja Mayonnaise
recipe by Sasha Marx for Serious Eats
Ingredients:
- 1/2 cup homemade or store-bought mayonnaise
- 2 tablespoons ‘Nduja
- 1 teaspoon (5ml) fresh lemon juice
- Salt
Directions:
In a small bowl, stir together mayonnaise, ‘Nduja, and lemon juice until well combined. Taste and adjust seasoning with salt as needed. Use right away or refrigerate in an airtight container until ready to use.
Try this flavorful and healthy dish as a side, or as a main entrée served with crusty bread (spread with ‘Nduja) and a fresh green salad.
Creamy White Beans With ‘Nduja, Kale, and Gremolata
recipe by Sasha Marx for Serious Eats
Ingredients:
For the Beans:
- 2 tablespoons extra-virgin olive oil
- 3 large shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- Salt
- 4 ounces (1/2 cup) ‘Nduja
- 3 (15-ounce) cans low-sodium white beans (cannellini or Great Northern), drained and rinsed
- 1 quart chicken stock
- 1 bunch (8 ounces) kale, tough stems removed, leaves cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
For the Gremolata:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Finely grated zest from one lemon
Directions:
For the Beans:
- In large, straight-sided sauté pan or Dutch oven, heat olive oil over medium heat until shimmering. Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5 to 7 minutes.
- Add ‘nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from ‘nduja separates, and shallots and garlic are stained red and fully coated with ‘nduja, 3 to 5 minutes longer.
- Add beans. Use wooden spoon to crush roughly 1/4 of the beans against sides and bottom of the pan. Stir until beans are fully incorporated and coated in ‘nduja-shallot mixture.
- Add chicken stock, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until thickened to a creamy, stew-like consistency, with some beans just poking out on the surface, about 15 minutes.
- Add kale, and stir to incorporate and very lightly wilt the greens, about 30 seconds. Remove from heat, stir in lemon juice, and season to taste with salt.
For the Gremolata:
While the beans simmer, combine oil and breadcrumbs in medium skillet, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Add parsley and lemon zest, season lightly with salt, stir to combine, and continue to cook until parsley begins to sizzle and mixture is very fragrant of citrus, 30 seconds to 1 minute. Transfer breadcrumb mixture to small bowl and set aside until you are ready to serve.
For Serving:
Divide beans between individual serving bowls and sprinkle with gremolata breadcrumbs. Serve immediately, passing more breadcrumbs at the table.
Check out Serious Eats for more delicious ways to use ‘Nduja – like with steamed mussels!
