December 13, 2016

"FIERY-HOT AND PIGGY":

What Is Nduja and Why Is It Suddenly on Every Menu? (Richard Vines, December 13, 2016, Bloomberg)

Nduja -- pronounced, in Mazzei's Calabrian accent, as in-DOOJ-ah -- is made with pork fat, herbs and spices, along with spicy Calabrian peppers, which give nduja chili heat and a distinctive red color. It originated in Vibo Valentia province, and much of it still comes from the town of Spilinga.

"It's great with anything from burrata to shellfish to pizza, and you can whack it in almost any pasta," said Jacob Kenedy, the chef behind Bocca di Lupo, near Piccadilly Circus in London. "It's the go-to ingredient for a bit of a kick. It's like a non-vegetarian chili oil."

Kenedy has served regional Italian dishes such as orecchiette with nduja, red onion, tomato and rocket at Bocca di Lupo. (It's not on the menu currently, but he says he can make it if you ask ahead.) The flavor works particularly well for the British palate, he says.

"Nduja deserves to be popular because it is fiery-hot and piggy, which are two very good things together," Kenedy says.

Posted by at December 13, 2016 6:19 PM

  

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