‘NDUJA and CALAMARI as a pasta sauce

‘Nduja is a spicy, spreadable, pork salame originating from Calabria. ‘Nduja is appearing on many menus and recipes – it seems to be replacing chorizo as an ingredient. As tasty as chorizo is, there has been a glut of it in far too many dishes.

I have been buying ‘Nduja for a couple of years now – ask for it in places that sell Italian smallgoods. I always like friends to try new ingredients and I have mainly presented ‘Nduja at the beginning of the meal as an accompaniment to the first drink with some fresh bread (like Pâté ) or I have used ‘Nduja as an ingredient in sauces for pasta – I made an excellent ragù (a meat-based tomato sauce), I added it to sautéed cime di rape with Italian pork sausages and sautéed it with squid (use small to medium sized squid).

Squid@market_0022

I always enjoy eating squid and because squid cooks quickly I enjoy making pasta sauces with it. The photo of squid was taken in the Catania Fish Market a few years ago.

I have already written a post about NDUJA and a recipe for ‘Nduja and Squid as a pasta sauce  – SPAGHETTI with ‘NDUJA, SQUID, VONGOLE AND PAN GRATTATO. If you enjoy spicy food, it is worth doing.

See vegetable: CIME DI RAPE

Unfortunately I have made this pasta several times but I have not taken photos –  I am too busy dishing it up for guests.

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