Spicy Salami Spread (Nduja) – Food Wishes

Spicy Salami Spread (Nduja) – Food Wishes

November 15, 2019 100 By Ewald Bahringer


hello this is chef john from food wishes
comm with spicy salami spread that’s right i’m gonna show you how to make a
very fast and easy version of a famous Calabrian salami spread called induye
which using the traditional method would take three or four months to make and
while it really is truly amazing I don’t want to wait that long and besides it
requires using parts of the pig I’d rather not handle but by simply using
some sliced salami and a couple tricks you’re about to see we’re gonna create
something very similar and every bit as delicious so with that let’s go ahead
and get started with my secret ingredient here and that would be some
sliced pancetta which we will add to a cold pan and once that’s been placed in
we’ll set our heat to medium and we’re gonna cook this until it just starts to
think about crisping up all right we don’t really want this well browned and
brittle but we do want it fairly well cooked where a lot of that fat renders
out since basically that’s the reason we’re doing this step all right not only
is this gonna have lots of savory pork flavor to our spread but it’s also gonna
help us raise the fat content which is kind of a big deal if you’re trying to
simulate in dooya since that stuff is like 50% fat maybe more
okay depends on what part of Calabria you’re in but anyway like I said we’ll
cook that over medium heat giving it the occasional toss with our tongs until it
just starts to think about getting crispy and looks a little something like
this and then once that happens I’ll we’ll do is turn off the heat and we’ll
let that sit and cool down while we move on to the next major component and
that’s going to be our Calabrian chilies which come in jars packed in oil and if
you have an Italian market in town these are pretty easy to find otherwise you
can order online or in the blog post I’m gonna give you some alternatives and to
prep these all we have to do is pull off the stem if it’s still attached and if
we want which is optional squeeze out the seeds which I do because it only
takes a few minutes although if you are gonna squeeze them out don’t do it back
into the same Bowl that’s not smart and then besides using the actual peppers
we’re also gonna spoon off two or three tablespoons of this oil and use that in
our spread as well and the more oil you include the softer and more spreadable
your final product will be as well as spicier since these
doors are pretty hot which is why I should probably be wearing gloves to
prep these but I didn’t and it was fine but if you’re having a day where your
eyes are itchy or other sensitive parts please be very careful but either way I
think we went to prep about 1/4 to 1/3 of a cup of stemmed impossibly seeded
peppers and then besides our Calabrian chilies in oil and recently cook
pancetta we’re also gonna need a whole bunch of sliced salami and I went with a
mixture of 2 parts so personna which I will of course taste for quality control
to one part of what was sold as Calabrese a salami which is generally
just supermarket speak for a spicy salami although they were both spicy and
kind of taste the same so who knows but what I do know is any slimey’s gonna
work here so feel free to use whatever you want
I mean you are after all the mommy of your soft serve salami but for me at
least the spicier varieties seem to make more sense here but no matter what we
end up using we’ll go ahead and separate that a little bit and add it to the bowl
of our food processor and then we’ll also transfer in our cooked and cooled
pancetta be sure we also add in every drop of that precious rendered fat and
speaking of fat we’ll also add in our Calabrian chili oil along with our
peppers of course and by the way you might be thinking here about putting in
something like garlic or scallions or onions which could work but I didn’t
because I don’t think it’s gonna last as long in the fridge plus as I’ve
mentioned I really was trying to simulate the texture of a classic induye
which does not include those things and then what we’ll do once that’s all
together is go ahead and start pulsing it on and off until our mixture is
pretty finely ground and looks a little something like this
and once it reaches this stage we can add our final two ingredients which will
be some olive oil and in a little bit of a plot twist some room temperature
butter all right we could go with all olive oil here and many cheater versions
of in do you do but for me if we’re trying to simulate extra pork fat butter
is gonna get us a lot closer to that and texture than oil and then what we’ll do
once our final fats been added is simply continue processing this until it’s as
smooth and spreadable as we want and I’m gonna show you right here how smooth I
wanted mine okay I’m not trying to liquefy this or make salami butter
although that does sound pretty good but what I’m going for is something that’s
very very soft and spreadable but still has a little tiny bit of texture to it
and you’re gonna get a much better look at this in a few seconds as I transfer
this into a bowl and at this point our spicy slimy spread
is officially done and if we wanted we could start enjoying this right now
which I will prove by tasting some on a piece of bread which by the way was
absolutely amazing and normally at this point I would be
reminding you to make sure you taste this for seasoning but with this stuff
that’s not gonna be necessary alright thanks to all that highly
seasoned salami and hot peppers we used we should be good to go anyway the point
is you could eat this right now as is but for what I think is an even better
product if you can wrap this in plastic and pop in the fridge overnight and
somehow someway those flavors seem to develop even more so that’s what I did
and then the next day we can pull that out and if we want transfer it into some
kind of attractive serving container or if you want something like this and then
just for fun after smoothing out the top I decided to take a knife and go around
making some indentations which i think is gonna provide for a little more
visual interest and because of the contrast those shadows provide I think
it actually also improves the color all right sort of somehow deepens it a
little and speaking of color I went ahead and finish this up with one whole
Calabrian chili and that’s it our spicy salami spread is ready to enjoy
hopefully next to some beautifully toasted or grilled bread and if you’re
thinking this stuff just tastes like extra spicy soft salami well that’s sort
of true but it tastes like so so much more this stuff is like salami squared
alright that extra savoriness and meatiness from the pancetta really does
magical things here and when you combine that with a delicious fruity heat from
those Calabrian chilies you end up with a truly unique intensely delicious very
memorable meat spread all right you bring this stuff to a party people are
going to be talking for a while and while this will work wonderfully as a
self-serve spread you could also spread some on some toaster crostini and top it
with some freshly chopped herb and maybe a little drizzle of olive oil and that
would make for a great past appetizer oh and by the way in the blog post I’m
gonna give you a tons of ideas of what to do with this stuff besides you Steeda
done bread right you’ve not really had a toasted cheese sandwich
until you’ve had one with some of this bread inside and of course butter toast
is perfect with scrambled eggs but imagine some spicy salami toast oh yeah
now that’s a breakfast of champions so yes there’s hundreds of ways you can
enjoy this and I want you to experience all of them which is why I really do
hope you give this easy spicy salami spread to try soon so head over to food
whooshes calm for all the ingredient amounts of more info as usual and as
always enjoy you