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Comments (9)

Looking forward to making this. I have used a commercial version of this for spreads on sandwiches, flatbreads, and on charcuterie boards. It’s great with just crackers or good crusty bread and a knife!

Angelo Angelis

January 5, 2022 12:03 pm

I would like to try using the ‘Ndjua mixed with some bread crumbs as a topping for baked clams. Sort of a twist on the Portuguese Alentejo style of cooking clams with pork.

I would like to make pate using Nduja and duck liver using my Ninja Creami
Maybe you could do a episode on the Ninja Creami as a substitute for the Pacojet. I think the Creami is a really breakthrough kitchen gadget for the home coo /chief.

Edward F Knight

January 5, 2022 6:32 pm

I want to make this to serve as a spread on toast made with my amazing “real three day femenrtyed” sourdough bread.

Janet Gillespie

January 5, 2022 6:44 pm

I think ravioli stuffed with nduja and some fine grated cheese would be quite delicious, with a garlicky red sauce.

This spreadable Nduja will be a perfect addition to our wine, cheese, and crackers plate. It may also be a tasty and colorful deviled egg variation.

CAL CALENDINE

January 6, 2022 11:23 am

this sounds amazing. we were going to get custom sausage charcuterie from a small local butcher but we would have had to buy the whole hog. that is a lot of charcuterie for a family. these bags seem like the perfect option

Patricia Lane-Bell

January 7, 2022 12:02 pm

I would like to try the ‘Nduja in my lasagna recipe

Oh, my! This looks amazing. With Mardi Gras coming up, my thoughts turned to jambalaya and ways to intensify it’s flavors, but on a more immediate level, a good pasta al forno with this Nduja in its base is demanding a place on the menu. BTW, your sandwich is an inspiration.