My husband (bless his cotton socks) went to a food market recently. He knew that I liked Nduja, and has purchased what I believe to be an absolutely whopping massive amount of the stuff.
Maybe I’m wrong, but I have only seen tiny jars of Nduja. I reckon I’ve got 2 1/2 kg of it now and I have no idea what to do with it. Are there any recipes that call for massive hunk of the stuff? It’s taking up room in my freezer and I’d like to do something with it
by CityboundMermaid
9 Comments
Try r/askculinary
https://www.seriouseats.com/spicy-nduja-tomato-sauce I like this recipe. 20 batches might be a bit much though.
I’ve thought about using it on a pizza or calzone. But that would likely take care of relatively small amounts (maybe 4-6 oz) per.
Invite people over for dinner and make them a nice pasta. Or use it on pizza. Be aware that once opened it oxidates quite soon (2 weeks in the fridge) and the taste and colour can get unpleasant. You could freeze what you don’t eat.
Would be a hell of a reason to get into pressure canning, but it is possible to safely home can sauces that include meat. https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-with-meat/ as an example.
I just watched a video about this from pasta grammar on YouTube! Pizza! Pasta!
Do you have a vacuum sealer? If not, good time to consider one, but not just because of the nduja, it’s just another reason.
Pizza is a good start, but I noticed it does burn some If pieces are too small and laid on top like you would normally.
It’s a good flavoring addin to red sauces as it is, or even addin to meatballs, meat handpies, omelets, stuffings, soups [stir into mire poix— Just a great way to use it as a “spice” compound.
Nduja freezes very well, Id freeze it and have a couple years supply of nduja for whatever I want.
I can’t imagine using that much it would blow out your mouth with the spice.
This recipe is great: https://www.seriouseats.com/white-beans-nduja-kale-gremolata-breadcrumbs
Freeze it in batches.