Lucky for me, some of my family members used to produce a Southern Italian delicacy right here in Chicago, and they’d gift me ‘nduja by the pound. They would ship it to me wherever I was around the country. It was always a good day when it landed in my hands. I couldn't wait to dig in.
For those who may not know, ‘nduja is a spicy, spreadable salami. Yep, spreadable salami. Sounds strange, I know, but the magic lies in the fat-to-lean ratio. While a typical salami might be three parts lean meat to one part fat, ‘nduja flips that on its head: three parts fat to one part lean.
Made from fatty ground pork, Calabrian chilis (a fruity and slightly spicy pepper) and a blend of herbs and spices, the mixture is fermented, resulting in something special. The final product is acidic, funky, brightly colored, and packed with deep, nuanced flavor. It’s also emulsified, meaning the fat and lean meat are blended into a smooth, creamy consistency. Almost like a meat butter (in the best possible way).
There are so many ways to enjoy it. The simplest being spread on a piece of crusty bread or, like I did this afternoon, smeared onto some leftover bagel chips.
It also makes an incredible addition to pasta sauces, bringing a rich complexity and a subtle heat. Because it’s emulsified, it melts beautifully into sauces. But if you want to break that emulsion and let the fat separate, that can open up some new flavor and textural possibilities too.
I’m going to demonstrate a couple of different techniques using ‘nduja to build a composed dish that is beautiful and delicious.
Warm Chickpea, Kale and ‘Nduja Salad with Fennel, ‘Nduja Breadcrumb Gremolata, Burrata and Crispy ‘Nduja
This “salad” is a dish that is incredibly balanced and full of flavor. It is also a very healthy and satisfying meal. It comes together fairly easily and uses ‘nduja in a few different fun ways. I used chickpeas and kale because I had them but any white bean and leafy green would be great.
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
For the Crispy ‘Nduja:
4 ounces ‘nduja
For the ‘Nduja Breadcrumb Gremolata:
2 tablespoons rendered ‘nduja fat (from crispy ‘nduja)
1/2 cup panko breadcrumbs
1/2 cup parsley, chopped (about 30 grams)
1 lemon, zest only
1 garlic clove, grated
1/4 cup extra virgin olive oil
Salt and pepper, to taste
For the Salad:
1/4 cup extra virgin olive oil
1 bulb fennel, sliced thin (save fronds, set aside)
1 yellow onion, sliced thin
3 cups cooked chickpeas (or two 15-ounce cans)
1/2 bunch kale, torn from stem into small pieces
2 ounces ‘nduja
1 lemon, juice only
splash of water (if necessary)
Salt and pepper, to taste
For Serving:
2 balls of burrata (one 8 ounce container)
Extra virgin olive oil, to taste
1. For the Crispy ‘Nduja: In a sauté pan, over medium heat, slowly render the ‘nduja until the fat separates, and the solid bits of meat become crispy, 5 to 7 minutes. Transfer the crispy bit to a paper towel lined plate, set aside. Leave fat in the pan.
2. For the ‘Nduja Breadcrumb Gremolata: Add panko to the pan of rendered ‘nduja fat, over medium heat, stirring occasionally. Toast the breadcrumbs until crispy, 3 to 5 minutes. Transfer to a plate, set aside to cool.
3. In a small bowl, mix together chopped parsley, lemon zest, grated garlic and olive oil. Once cool, mix in toasted breadcrumbs. Adjust seasoning, set aside.
4. For the Salad: In a Dutch oven over medium-low heat, add the olive oil, sliced fennel and sliced onion. Stirring often, slowly cook for 10 minutes before seasoning with salt and pepper. Continue to cook, while stirring, for an additional 10 minutes, or until nicely browned and caramelized.
5. Stir in chickpeas and garlic, cook until the garlic is fragrant. Start adding the kale, one handful at a time, lightly stirring until wilted.
6. Gently fold in the ‘nduja until it is melted throughout. Add a splash of water if the mixture is too thick. We are looking for a creamy texture. Squeeze in the lemon juice and adjust seasoning with salt and pepper.
7. For Serving: Distribute the warm salad into serving bowls. Tear burrata balls and place over the salad. Generously top with breadcrumb gremolata and crispy ‘nduja. Finish with fennel fronds and extra virgin olive oil.
This recipe touches all your tastebuds:
- Spicy and salty from the crispy ‘nduja
- Fresh and crunchy from the gremolata
- Sweetness from caramelized fennel and onion
- Creaminess from the burrata and chickpeas
Want to learn more? Join me for my Tasting Table demonstration on Tuesday, October 21 at 6pm where I will cook you a meal inspired by my collection of culinary notebooks. From my experiences cooking in professional restaurants to my personal recipe collections, you don't want to miss this menu that was created from my best food memories. Plus, you can finally taste 'Nduja!
- Pierogi potato, 'nduja, habanada, cream
- Fried Rice crab, pumpkin, preserved lemon, herbs
- Chateaubriand onions, chives
- Custard farm egg, maple, lemon
