ITALIAN CALABRIAN 'NDUJA

A soft-textured, dry-cured pork sausage, enlivened with fiery red chillies from the southern Italian region of Calabria, this is brilliant with eggs, bread or pasta.

Shop Cooks' Ingredients Italian Calabrian 'Nduja

Drop over pizza and bruschetta.
It’s great with eggs – sizzle inside an omelette, dollop onto a frittata, or spread over toast before topping with scrambled eggs for a brilliant breakfast.
Dot over meaty fish fillets such as cod, hake or monkfish before roasting.
Spread over crusty, toasted sourdough and top with watercress for a speedy yet decadent lunch.
Use to finish a rustic Italian white bean and kale stew.
Roll leftover risotto around a core of Italian Calabrian ’Nduja for a spicy version of Sicilian arancini.
Use in a spicy stuffing for roast chicken or rolled pork belly porchetta.
Scatter over a bowl of gnocchi.

Prawn & ’nduja linguine

The full-on flavour of Italian Calabrian ’Nduja does much of the heavy lifting in this supremely simple supper.

Cook linguine in a pot of boiling, salted water. Drain, return to the pan, toss with oil, cover and set aside.
Meanwhile, sauté chopped onions and garlic in a little olive oil until soft. Add a little Italian Calabrian ’Nduja and cook, stirring, until aromatic, then tip in some uncooked prawns and halved cherry tomatoes.
Cook for 3 minutes, or until the prawns are pink and the tomatoes are beginning to break down, then add a little white wine, tip in the pasta, stir through some rocket leaves and serve.

Pronounced ‘en-doo-ya’, the name is thought to be derived from the French ‘andouille’. This is another rustic sausage, though ’nduja’s closest European equivalent is the similarly soft-textured sobrassada, a spreadable chorizo from Mallorca.

ITALIAN CALABRIAN 'NDUJA

A soft-textured, dry-cured pork sausage, enlivened with fiery red chillies from the southern Italian region of Calabria, this is brilliant with eggs, bread or pasta.

Shop Cooks' Ingredients Italian Calabrian 'Nduja

what does it taste like?

Intensely savoury, a little smoky and packing plenty of chilli heat

tips, tricks & hacks

Drop over pizza and bruschetta.
It’s great with eggs – sizzle inside an omelette, dollop onto a frittata, or spread over toast before topping with scrambled eggs for a brilliant breakfast.
Dot over meaty fish fillets such as cod, hake or monkfish before roasting.
Spread over crusty, toasted sourdough and top with watercress for a speedy yet decadent lunch.
Use to finish a rustic Italian white bean and kale stew.
Roll leftover risotto around a core of Italian Calabrian ’Nduja for a spicy version of Sicilian arancini.
Use in a spicy stuffing for roast chicken or rolled pork belly porchetta.
Scatter over a bowl of gnocchi.

easy meal idea

Prawn & ’nduja linguine

The full-on flavour of Italian Calabrian ’Nduja does much of the heavy lifting in this supremely simple supper.

Cook linguine in a pot of boiling, salted water. Drain, return to the pan, toss with oil, cover and set aside.
Meanwhile, sauté chopped onions and garlic in a little olive oil until soft. Add a little Italian Calabrian ’Nduja and cook, stirring, until aromatic, then tip in some uncooked prawns and halved cherry tomatoes.
Cook for 3 minutes, or until the prawns are pink and the tomatoes are beginning to break down, then add a little white wine, tip in the pasta, stir through some rocket leaves and serve.