‘NDUJA with SQUID, very simple

‘Nduja– a spicy, spreadable, pork salame originating from Calabria is sold in places that sell Italian smallgoods.

I have mainly presented ‘Nduja with some fresh bread (like Pâté) or I have used ‘Nduja as an ingredient in sauces for pasta –an excellent ragù (a meat-based tomato sauce), sautéed with cime di rape and Italian pork sausages and I often add it to squid either for a sauce for pasta/polenta/rice or on their own.

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As you can see by the photos, this is a very simple recipe and it is cooked very quickly – onions, ‘Nduja, squid and olive oil. Most of the time I also add finely chopped parsley at the same time as the squid.

Use small to medium sized squid.

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1,5 kg of Squid, 150g ‘Nduja, ½ onion, extra virgin olive oil and a squeeze of lemon juice at the end.

Sauté onion in olive oil on medium low heat. Add ‘Nduja, it will dissolve, release some fat and fragrance.

Add squid, a little chopped parsley and stir fry it until it colours (about 10 minutes).

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Sprinkle with lemon juice, more chopped parsley or mint and present it.

Other posts about ‘NDUJA:

SPAGHETTI with ‘NDUJA, SQUID, VONGOLE AND PAN GRATTATO

‘NDUJA, a spreadable and spicy pork salame from Calabria

 

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