What Is Nduja? A Guide to Bold Flavors of Italian Delicacy

Nduja is described as a spicy and spreadable type of pork sausage with its origins in the Calabria region found in the southern part of Italy. The red hot sausage is mostly composed of pork meat, Calabrian chilli and a mixture of spices. It is a unique product that looks, smells, and tastes amazing. So, how is nduja made, and where is it used? Let’s get to know about it.

What Is Nduja?

Origins of Nduja

It is hot in taste and hot in origin, both due to its native place, Spilinga, which is known for its hot chilis in Italy, which is in Calabria.

The Italian dish Nduja sausage came into the spotlight in the 13th century when pork meat leftovers started to be used up to make this spicy sausage.

It was a local modification of the French andouille sausage that helped people in Calabrian communities ensemble peppery pork and preserve it for winters.

What Makes Nduja Unique?

What makes Nduja so distinct is that it is smooth in texture, has a strong bite from the calabrian chilies, and has a great taste of pure pork.

It does not require slicing, which is the case with other sausages, as it is creamy and soft in its texture so that it could spread onto bread or incorporated into sauces.

Due to the high proportion of chilies used in the making, the paste gets a deep reddish color and a smoky taste.

Nduja Health Benefits

Even though it is a traditional sausage that is rich and fatty, still comes with an advantage—its key ingredients do offer some nutritional benefits:

• High Protein Content: It provides a good source of protein, which is essential for muscle repair and energy.
• Capsaicin from Chilies: Capsaicin is present in high concentration in Calabrian chilies and has anti-inflammatory properties and also assists in metabolism.
• Vitamin B12: Pork can help to relieve vitamin B12 deficiency since it is also a source of vitamin B12, which aids in the production of red blood cells and reduces the risk of anaemia.

Try Out These Three Mouth-Watering Nduja Recipes at Home

Nduja Pasta

Ingredients:

• 200g Pasta (Can be Penne or Spaghetti)
• 100g Nduja
• 2 Garlic cloves minced
• 1 Small onion, finely chopped
• 400g Can of chopped tomatoes
• 100ml Heavy cream
• Fresh basil leaves, chopped
• Grated Parmesan cheese
• Olive oil
• Salt And pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet instructions. Once done, drain the pasta and place it aside.
2. In a frying pan or a large skillet, heat up a tablespoon of olive oil over medium heat. When the oil is hot, add in the minced garlic and finely diced onion. Allow the onions to remain till they are somewhat translucent in appearance.
3. Pour the contents into a pan. Cook while mixing regularly until it melts and mixes with the onions and garlic.
4. Pour over the tomatoes. Mix well and let the mixture cook for 10 minutes.
5. Stir in the heavy cream and allow the sauce to simmer for an additional 5 minutes or until slightly thickened.
6. Put the boiled pasta in the pan. Blend thoroughly so that the spaghetti is coated well with the sauce.
7. Finally, add salt and pepper to taste. Add crushed basil leaves and a generous amount of grated cheese on top.

Nduja and Ricotta Pizza

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 100g Nduja
• 200g ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup tomato sauce
• Fresh basil leaves
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 220°C (430°F).
2. Prepare the dough. Roll out the pizza dough on a lightly floured surface until it reaches the desired thickness. Transfer it to a baking sheet or pizza stone.
3. Spread the tomato sauce evenly across the pizza dough, leaving a little border for the crust.
4. Crumble the it first, followed by a thin layer of shredded mozzarella cheese.
5. Pour some ricotta cheese, administered by spoonfuls, over the surface of the pizza. Disperse that evenly onto the pizza.
6. Drizzle some olive oil over the top, season with salt and pepper, and place in a preheated oven. 10-12 minutes would be enough for cooking, till a golden crust develops and the cheese is melting and slightly browned.
7. Remove the pizza from the oven, then top with fresh basil leaves. Cut into slices after allowing to cool for a little amount of time.

Nduja Stuffed Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• 100g Nduja
• 100g ricotta cheese
• 1 clove garlic, minced
• 1 handful fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 200 °C (400 °F).
2. Start with the filling. In a bowl, mix together Nduja, ricotta cheese, crushed garlic, and chopped spinach along with the grated parmesan cheese.
3. Use a sharp knife to cut into the thickest part of the chicken breast horizontally so that one doesn’t cut through completely, forming a pocket in the chicken breast. Fill the pockets with the Nduja mix.
4. To bind the filling inside the chicken, seal the pockets using toothpicks.
5. Sprinkle the chicken breasts with salt and pepper on the exterior. Add a little olive oil to an oven-proof skillet over a medium-high flame. Brown the chicken breast by first letting one side brown for 2 minutes and then, after that, turning the chicken breast over and doing the same.
6. Put the skillet back in the oven for about 20 to 25 minutes until the juices are clear and the breast of the chicken is cooked well. After this one, you may take the chicken out of the oven and serve.
7. You can now take the toothpicks out and add a few fresh basil leaves if you wish before serving it hot. This goes very well with roasted vegetables or fresh salad on the side.

How to Store and Buy Nduja

Where to Buy Nduja

Nduja has become increasingly popular outside of Italy and is now available in many gourmet grocery stores, Italian delis, and online specialty food retailers. Look for it from Calabria for an authentic experience.

Storing Nduja

Once opened, nduja should be stored in the refrigerator and will last up to two weeks. If it is sealed and unopened, it can last for several months. The high fat and chilli content act as natural preservatives, so it does not spoil easily.

Conclusion

Nduja is a delicacy from Italy that boasts of unique, rich flavours, which would certainly elevate the taste of various dishes served on the table. Whether you are trying it for the first time or you have tried it before, these recipes are different ways to use nduja for your meals. Go ahead and have fun with your adventures, Nduja, and feel the taste of Calabria in your kitchen!