Spicy Salami Spread Nduja Recipes

SPICY SALAMI SPREAD (NDUJA)

Spicy Salami Spread (Nduja) image

I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h20m

Yield 16

Number Of Ingredients 5

Ingredients

4 ounces thinly sliced pancetta
⅓ cup Calabrian chili peppers in oil
12 ounces sliced salami
2 tablespoons olive oil, or more as needed
¼ cup butter, at room temperature

Steps:

Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 1.1 g, Cholesterol 31.1 mg, Fat 12.3 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 518.2 mg

SPICY NDUJA ARANCINI

Spicy nduja arancini image

Make these moreish rice balls with spicy nduja sausage, gooey mozzarella filling and crunchy breadcrumb coating for a Valentine's Day nibble

Provided by Esther Clark

Categories Snack, Starter

Time 1h35m

Yield Makes 20

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1⁄2 onion, finely chopped
1 large garlic clove, crushed
1⁄2 tsp fennel seeds, crushed
300g risotto rice
400g can chopped tomatoes
800ml hot chicken stock
80g parmesan, finely grated
50g nduja sausage, finely chopped
150g mozzarella, cut into cubes
100g plain flour
3 medium eggs, beaten
200g panko breadcrumbs
vegetable oil, for deep- frying

Steps:

Heat the olive oil in a casserole dish over a low heat, and fry the onion with a pinch of salt for 10-12 mins, or until softened. Add the garlic and fennel seeds, and cook for 1 min more. Stir in the rice and cook for a further minute.
Pour in the tomatoes and half the stock, and turn the heat to medium-high. Cook, stirring continuously, until the stock is almost completely evaporated. Add the remaining stock, a ladle at a time, adding more when the previous addition is absorbed by the rice. Cook until the rice is al dente, about 15-20 mins.
Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.
Scoop the cooled risotto into 20 even portions, slightly larger than a golf ball. Flatten one of the balls into a disc in your hand, put a piece of mozzarella in the centre, then enclose with the rice. Roll into a ball. Repeat with the remaining risotto and mozzarella.
Tip the flour, eggs and panko breadcrumbs into three separate shallow bowls. Roll each risotto ball in the flour, then the egg, and finally the breadcrumbs. Transfer the balls to a baking tray. Half-fill a large, heavy-based saucepan with vegetable oil and heat over a medium-low heat to 170C, or until a piece of bread turns golden in the oil within 45 seconds. Carefully lower the risotto balls into the oil in batches, and fry each batch for 8-10 mins, or until golden brown and gooey in the centre. Drain on a plate lined with kitchen paper.

Nutrition Facts : Calories 206 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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