Nduja di Sonoma

Our Spreadable Salumi

How to Cook with Nduja?

The answer is that you can – and probably should – be incorporating this stuff into almost everything you cook. Because of its creamy texture, and its ability to essentially dissolve when it comes into contact with heat, Ndjua is uniquely easy to mix into dishes both at the beginning and end of cooking. It’s so versatile – consider stirring it into a quick marinara sauce for pasta or folding into mayonnaise for weekend breakfast sandwiches.

Here are a few recipes from our founder, Pete Seghesio, and club manager Teri Rolleri that are sure to make you popular!

Autumn Bounty Appetizer, Chef Teri Rolleri

Gorgeous & Delicious seasonal appetizer created with our Nduja! Warmed baguette topped with a slice of Fontina, Fuyu Persimmon, then Journeyman Nduja and garnished with micro-greens.

Spicy Nduja Mayo, Chef Teri Rolleri

If you like spiking mayonnaise with sriracha, gochujang, or harissa to add a little heat to sandwiches, burgers, French fries, grilled seafood, and other mayo-friendly foods, then you’ll love this! The Calabrian chilies in the ‘nduja provide plenty of floral heat that you’d want in a spicy mayo, but the meaty richness of the pork makes this sandwich spread a cut above the rest!

Ingredients:

In a small bowl, stir together mayonnaise, ‘nduja, and lemon juice until well combined. Taste and adjust seasoning with salt as needed. Use right away or refrigerate in an airtight container until ready to use.

Creamy White Beans with Nduja, Lacinato Kale, and Gremolata Breadcrumbs, by Chef Teri Rolleri

Here, Nduja gives meaty richness to a simple stew of white beans and greens that comes together in just 30 minutes. Finish the dish with a crunchy, gremolata-inspired breadcrumb topping with parsley and lemon zest. Keeping flavor-bomb ingredients like Nduja in your fridge makes it easy to pull off super-tasty and super-easy weeknight dinners.

Directions

For the Beans: 

In large, straight-sided sauté pan or Dutch oven, heat olive oil over medium heat until shimmering. Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5 to 7 minutes.

Add ‘nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from Nduja separates, and shallots and garlic are stained red and fully coated with Nduja, 3 to 5 minutes longer.

Add beans. Use wooden spoon to crush roughly 1/4 of the beans against sides and bottom of the pan. Stir until beans are fully incorporated and coated in ‘nduja-shallot mixture.

Add chicken stock, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until thickened to a creamy, stew-like consistency, with some beans just poking out on the surface, about 15 minutes. Add kale, and stir to incorporate and very lightly wilt the greens, about 30 seconds. Remove from heat, stir in lemon juice, and season to taste with salt.

For the Gremolata Breadcrumbs: 

While the beans simmer, combine oil and breadcrumbs in medium skillet, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Add parsley and lemon zest, season lightly with salt, stir to combine, and continue to cook until parsley begins to sizzle and mixture is very fragrant of citrus, 30 seconds to 1 minute. Transfer breadcrumb mixture to small bowl and set aside until you are ready to serve.