Nduja

randomshenans

randomshenans

randomshenans

Soldato
Joined
11 Sep 2009
Posts
14,064
Location
France, Alsace
http://en.wikipedia.org/wiki/Nduja

Can't really get it here, but I was in Newcastle (actually at Gluggg where I was recommended to get all spice berries) and picked some up and brought it back home.

Anyone else use it? It's fantastic. It's like a chorizo that's very soft, paste like, and very packed with flavour.

I used it last night in a pasta sauce. Knocked it up; onion, smoked garlic, nduja, some red wine, tom purée and passata, oh and some leftover roast chicken. Best pasta sauce I've done in a long time! Kicks out so much flavour.

Going to do a paella of sorts tonight with some squid and prawns, some nduja and stock. See how it goes.

Anyone else use it? Used it? Tried it?
 
Yup, I love the stuff. You can get it from Waitrose/Ocado easily enough over here though sadly I'm not aware of any more local sources unfortunately.

I've used it for tons of stuff too - most basic use was just in dollops on a pizza (absolutely delicious). It's also great used in the place of oil for frying up chicken/etc to impart flavour. It's great by itself on sandwiches. It's just awesome in every way :)

As part of my charcuterie experiments I've also tried to make it. The first recipe I followed was a bit of a fail as it turned out to just be ridiculously allspice-y (though it's great for making jerk style dishes). I've tried again recently with a recipe that is meant to be more like spreadable chorizo. Should be good to try once we hit December...

http://frombellytobacon.com/2014/02/27/spreadable-chorizo/
 
Yea, that's what I find. As it's oily, but packed with spices you can use it like that too. I didn't need anything else as it just imparted a ton of flavour. I bet on a pizza it's immense and I'd love to try yours :p
 
randomshenans said:
Yea, that's what I find. As it's oily, but packed with spices you can use it like that too. I didn't need anything else as it just imparted a ton of flavour. I bet on a pizza it's immense and I'd love to try yours :p
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Phrasing :p

I also want to try this soon as it looks like it should be quite similar:

http://en.wikipedia.org/wiki/Sobrassada

Glaucus said:
Never heard of it, but added it to ocado order for next month.
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The Ocado stuff is really really good. Every time I order from there I always get a couple of portions.
 
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It cooks down to a rice without mass sauce, but had; onions, smoked garlic, nduja, shrimp, king prawns, squid, brown rice, 2 peppers and some chicken stock. Easy and tasted awesome.

Leftovers for lunch today, but with some smoked mackerel in, as all the decent prawns went last night :p
 
Just made a simple pasta dish with some. Onion, mushroom, tomatoes.
It's ok, much prefer chorizo.

Is there any knock out recipes that show it off as still have plenty left.
 
I've become addicted to this stuff after i found it on Ocado. Absolutely delicious in so many ways, alone with some bread, in a sandwich, in pasta sauces, as a pizza topping, in a cheese toastie or just on its own straight out of the fridge.
 
I've seen this in a couple of Italians i've been to recently. The Venetian Hideway near my parents did it on Bruschetta which was fantastic.

I'll definately be getting some when i'm next at Waitrose.
 
My Dad introduced this to me recently (family from Calabria). I have ordered it in the skin and also a few jars of it. It is gorgeous and I mainly just have it on bread.
The stuff in the jar is less concentrated due to the oil that is added and I feel that the 'sausage' version is far superior, although both lovely.
I have not tried the UK ones yet but the best version in a jar I found was Nduja E Salumi di Gabriella Bellantone (Spilinga). The jar's are also quite expensive, I paid £18 delivered for an 800g Nduja but I've seen some tiny jars for about £6.50.
 
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I can put some of the stuff I made into a jar and send it to you for less than that :p

My last batch of home made was pretty good but still needs a fair bit of work. At the moment it's basically all heat, with a little smoke. I think I need to improve my fermentation and hanging.
 
I'm sure yours is nice but, and I mean no offence in any way, I find some products simply cannot be replicated due to certain characteristics, factors or methods used by the local places these things originate from.
That said, having never tried a 'foreign' one I cannot say that with certainty for this product. An example of this is Biltong, I have had some very nice ones from Saffer shops in the UK but they've never compared to the stuff my mums friend used to bring over directly from there.

Here is a picture of the jar one I have, it's not bad.

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No offence taken as mine is not authentic at all - the last batch I used did not have even remotely authentic ingredients (in fact it was closer to a chorizo, but with a ton of extra chilli).

If I had a better curing chamber, more patience and sourced the correct ingredients it would be perfectly possible to make something that is "perfect" but I'll be the first to admit that what I've made so far is not even close :)

I do agree that most things you get over here (a good example is biltong) isn't a patch on the good stuff.
 
FrenchTart said:
I can put some of the stuff I made into a jar and send it to you for less than that :p

My last batch of home made was pretty good but still needs a fair bit of work. At the moment it's basically all heat, with a little smoke. I think I need to improve my fermentation and hanging.
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Probably better than the stuff from ocado, that really wasn't that nice. Want to try it else where just to see if that brand sucks.
 
Glaucus said:
Probably better than the stuff from ocado, that really wasn't that nice. Want to try it else where just to see if that brand sucks.
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I really like the stuff from Ocado but from what I can tell it's really not very authentic - it's more like the sweeter version of Nduja, which I can't remember the name of right now :s
 
I'm hooked on the stuff. Whenever I'm at a restaurant, I do my best to order something with nduja. It's the best thing that's ever been put on a pizza, ever.
 
I love n'duja. Several years ago my wife was one of the public guests on Saturday kitchen and Francesca mazzei was one of chefs (rick stein was the other) and he did an n'duja crusted cod which was amazing. We had a great long chat with them in green room afterwards which was fantastic and we have been buying n'duja since then. Thankfully it's a lot easier and cheaper to get now. The jar stuff is not a patch on the proper sausage version, I find it much courser texture and too much of a raw chilli taste. Mmm... in the Newcastle grainger market ( I think they're the food part of glugg) do sell a very good one. Definitely seeing it much more commonly on menus now too.
 
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