Had one sausage, had them all? I don’t think so.
Nduja, pronounced “ndooyia,” is a fiery Calabrian sausage that will take the skin off of your tongue, raise your internal body temperature and likely send smoke signals bursting from your ears.
Or as we say in Texas? It’s “slap ya mama hot.”
But man, is it good … (just *look* at that pepper up there!)
You can eat nduja with pasta, you can spread it on a panino, you can create a dipping sauce for bread - the options are endless.
More out of fear of eating an indescribable Calabrian specialty than fear of the flame I resisted nduja, in all of its spreadable sausage spiciness, for years.
Until I was tricked.
Last week, my husband asked if he could cook “something special” for dinner. And come on, what wife can resist that? Halfway through the prep I noticed an empty wrapper in the trash.
Ah! I was duped.
After thoroughly examining the sauce, and dabbing a bit of bread around the sides to test the waters, I accepted the challenge.
In the upcoming weeks I’ll be trying new nduja recipes (you know, assuming the hole that was scorched in my stomach last time heals) and I’ll post one here on My Bella Vita. I’m also sending one to my pal, Judith over here.
Have you ever had nduja? What did you think? What is your favorite way to enjoy this specialty.
Justin is answering more of your questions about his new book “My Cousin the Saint” today. There is still time to enter the book giveway contest … so hop on over here and here for you chances to win.
Photo Source: Kyle Phillips at ItalianFood.About.com