‘Nduja is a spreadable Calabrian style salumi. It’s got roasted peppers and meats from the pig’s head, off cuts and parts of the skin. It’s sort of like a soft chorizo. Even though it is cured already, you can stretch it even further by making it into a compound butter. Enjoy it on toast with radishes or fry up an egg with it!
| Things you'll need: | |
| 1 cup of butter, softened 1/4 lb of 'Nduja | Parchment paper
Optional: twine plastic wrap |
Break the ‘nduja up in a bowl with a spatula. Add the softened butter and “slice” through it to incorporate. You can keep it chunky or whip it further to make it smooth.
Transfer to a piece of parchment paper in as much of a log form as you can. Roll it up halfway, start twisting one end of the paper to pack it like a sausage, tighten and twist the other side before completely rolling the rest of the paper over the log.
Refrigerate for one hour until it is solid. Slice into rounds for serving or wrap the whole parchment log tightly in plastic wrap and freeze for up to 3 months.
Ever tried 'Nduja? Let me know what you think of it!