The explainer
This fiery spreadable salami turns up the flavour dial on everything from eggs to pizza.
’Nduja.
’Nduja fried eggs
Serves 2
Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add
50gm ’nduja and fry, stirring occasionally, until it melts (2-3 minutes). Reduce heat to medium, crack in 4 eggs and fry until cooked to your liking (2-3 minutes for soft yolks). Scatter with torn flat-leaf
parsley and oregano, season to taste and serve with toasted ciabatta.
Clam linguine with ’nduja
Serves 4
Heat a large saucepan over medium-high heat, add 1kg clams and 100ml dry white wine, cover with a lid and cook, shaking pan occasionally, until clams open. Transfer clams to a bowl and strain cooking liquid into a jug. Wipe out pan, then add 2 tbsp olive oil, ½ chopped Spanish onion and 2 finely chopped garlic cloves, and sauté until onion is translucent (2-3 minutes). Stir in 100gm ’nduja until it melts (1-2 minutes),
then add 400gm canned cherry
tomatoes and the reserved cooking liquid, season to taste and simmer until well flavoured (4-5 minutes). Meanwhile, cook 350gm dried linguine in a large saucepan of well-salted boiling water until al dente (5-6 minutes). Drain, reserving some of the cooking water, then add linguine to clam mixture with a generous handful of chopped flat-leaf
parsley and a splash of the cooking water, toss to coat and serve hot.
’Nduja and mascarpone pizza
Makes 4
Combine 7gm (1 sachet) dried yeast and 340ml lukewarm water in a bowl, stir to dissolve yeast and stand until foamy (2-3 minutes). Add 450gm pizza flour, 2 tbsp olive oil and 1 tsp salt, and knead to form a smooth, elastic dough (6-8 minutes). Place in a lightly oiled bowl, cover with plastic wrap and leave until doubled in size (1-1½ hours). Knock back dough, knead lightly, then cover and leave again until doubled in size (45 minutes to 1 hour). Meanwhile, preheat oven to 250C and place two heavy-based oven trays in the oven to heat. Divide dough into 4 equal pieces and roll out as thinly as possible. Spread each with 25gm mascarpone
(thin with a little hot water if necessary), then dot each with 70gm ’nduja, scatter with 20gm finely grated parmesan and a little thyme, drizzle with extra-virgin olive oil and bake on heated trays until bubbling (10-15 minutes). Season to taste and serve hot.
Bruschetta with ’nduja and mozzarella
Serves 4
Preheat grill to high. Drizzle both sides of 8 thick slices of sourdough bread with extra-virgin olive oil, season, then grill, turning once, until toasted
(1-2 minutes each side). Rub one or both sides with the cut side of a halved garlic clove, then spread each with 1 tbsp ’nduja at room temperature.
Divide 200gm torn buffalo
mozzarella among the slices, season to taste and serve drizzled with extra-virgin olive oil.