Sacla' Italian Calabrian 'Nduja Pesto, 90 g, (Pack of 1)

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These pigs are usually at least 2 years old when slaughtered, so they are allowed to grow at a natural rate and the young stay with their mothers. Needless to say rearing pigs in this way results in not only happier pigs but high quality tasty meat. This is probably why so many of Calabria’s pork products, including Nduja, are so good! Step 6 Simmer the sauce for about 20 minutes. Not just on pasta!

Moskin writes how “in 2009, nduja was the spicy underground taste that went mass market, making it the Lady Gaga of pork products. If nduja didn’t already exist, it might have been invented in a lab as the perfect food trend: it combines nose-to-tail eating, pork, smoke and chili heat.” She noted that it had been called “flaming liquid salami”, “spicy pork butter” and “the spreadable Italian love child of pepperoni and French rillettes”. Three years later, across the pond in the USA, Julia Moskin wrote in a New York Times piece called A Dollop of Salami, Spreading From Calabria about the underground producers and chefs in the USA, such as Chris Cosentino of Incanto in San Francisco, who were making their own ’nduja because the Calabrian paste could not be imported into the United States unless it was pasteurised. Both the ‘Nduja and pesto have quite intense flavours, so I love adding a dash of crème fraîche to help balance everything out (namely the spice from the ‘Nduja). It also enhances the creaminess of the potato itself. While in Rome we tested out a couple of local tours and experiences, including a fantastic Italian language lesson cum Italian wine class, and a walking tour that took in some of Rome’s finest and oldest shops for Italian gourmet specialities. When we mentioned to our lovely guide that we were heading to Calabria next, she asked if we’d tried nduja. Drain the pasta reserving around 75ml (⅓ Cup) of the cooking liquid, then add the drained pasta to the nduja and tomato mix.While it’s thought that the name ’nduja, which might once have been ‘anduja’, suggests that the Calabrian specialty was derived from the French ‘andouille’, which might have been introduced to Calabria in the 13th century by the Angevins, the only thing the two sausages share is that they’re smoked.

That means there's plenty of time to be getting on with other things whilst the potatoes are baking.

Good Homes

Heat the oven to 180C (160C fan)/350F/gas 4. Spread out the nuts on a baking tray and roast for 10-12 minutes, until pale golden, then remove and leave to cool.

Bring a 20cm or 8" saucepan of water to a boil and season it generously with salt (1½ teaspoons for a pan this size). I love serving these like mini loaded potatoes, as such I love using large baby potatoes (Jersey Royal New Potatoes to be specific). Large Fingerling or Anya Potatoes will also work. Sometimes stores also just sell ‘Large Baby Potatoes’. Cheese: Mozzarella has a subtle and nutty flavour which works well with spicy dishes, as it complements rather than complicates the flavours. You could use any form of mozzarella for this recipe, and trust me when I say there’s plenty to choose from. Gnocchi Bake with ‘Nduja Recipe – Fiery Comfort Infused with Italian Flair Nduja originates from the southern part of Italy and its unique taste makes it suitable for a wide variery of dishes. This pasta with nduja recipe is probably the most well-known way to eat nduja. However, Calabrians also eat it as a dip or spread with bread, in frittata, on pizza or inside arancini! I love pizza with nduja! I've actually had it in the UK at a Pizza Express. They make a pizza Calabrese with it, as well as a calzone 'nduja! Dried fileja pasta from CalabriaThe best place to buy ’nduja is at its source in Calabria, where it’s actually called ’nduja di Spilinga or ’nduja of Spilinga. In the southwest of the Southern Italian region of Calabria, the small village of Spilinga is the birthplace of ’nduja and remains the centre of production.