The Perfect Cheese Pairings For Nduja: A Guide

Nduja is a spreadable salami from Calabria, Italy. It is traditionally made from pork scraps, herbs, spices, and Calabrian chilli peppers, which give it a fiery kick and reddish colour. Its soft, spreadable texture and high fat content make it a versatile ingredient that can be used in a variety of dishes. When it comes to cheese, nduja pairs well with those that have intense flavours, such as Gorgonzola, Caciocavallo, or smoked Provola. It can also be used in grilled cheese sandwiches with Wisconsin Fontina and basil pesto, or in mac and cheese recipes with mild or medium cheddar, Fontina, Gruyère, or Jack cheese.

Nduja and cheese pasta sauce

Nduja is a spreadable sausage paste from Italy with a unique flavour that is both super savoury and spicy. It is a staple food in Calabria and is traditionally made from pork scraps, herbs, spices, and Calabrian chilli peppers.

When making an Nduja and cheese pasta sauce, you can cook the sauce and pasta at the same time. Start by toasting the breadcrumbs in oil until golden, then take off the heat and add in some rosemary and thyme. Next, melt some butter in a medium saucepan and add flour, whisking into a paste. Add milk gradually, whisking vigorously, and continue to cook until it begins to simmer. Then, turn the heat down to low and add the cheese in three lots, whisking in between. Take the pot off the heat and stir in the nduja paste, tasting for seasoning. Finally, add the pasta with a splash of pasta water and let it hang out in the sauce for a minute before serving.

This sauce pairs well with any pasta shape, including hand-rolled gnocchi sardi, and is best served fresh.

For the cheese, a mix of cheddar and parmesan is recommended, but you could also try gruyere, or any other easy-melting cheese. For the nduja, start with one tablespoon and add more to your preference.

Nduja grilled cheese

Ingredients:

• 4 tablespoons unsalted butter, softened
• 2 tablespoons mayonnaise
• 4 half-inch thick slices of sturdy bread, such as ciabatta or chewy peasant-style bread
• 2 tablespoons basil pesto
• 2-4 ounces of cheese, such as Wisconsin Fontina
• 2 ounces of 'nduja

Method:

First, stir together the butter and mayonnaise in a small bowl. Spread one side of each piece of bread with this mixture. Place the butter-mayo-slicked side of the bread down on a work surface.

Working with one pair of slices at a time, spread 1 tablespoon of the pesto on one slice, and spread half of the 'nduja on the other. Repeat with the other two slices of bread.

Top one slice of each pair of bread with 1 to 2 ounces of cheese, depending on how cheesy you want it. Add more cheese if you like!

Finally, top with the second buttered slice. Fry on both sides until the cheese is melted and the bread is toasted and golden, for 2 to 4 minutes on each side.

Tips:

• Use a sturdy bread that will stay intact when smeared with pesto and 'nduja.
• Ciabatta is a good choice of bread to keep with the Italian theme.
• Be sure to slice the bread thickly to ensure the pesto, 'nduja, and cheese don't escape through the bread's crumb.
• Spreading the bread with both butter and mayonnaise is the trick to ensuring it will brown evenly but taste buttery.
• Weigh down the sandwich with another pan on the first side only.
• Let the sandwich cool for 1 minute before slicing and serving.

Nduja mac and cheese

Ingredients:

• Nduja (2-4 ounces or tablespoons)
• Pasta (elbow macaroni or any other shape)
• Butter (unsalted)
• Flour
• Milk (evaporated or full-fat)
• Cheese (cheddar, mozzarella, parmesan, fontina, gruyere, or a mix)
• Breadcrumbs or panko crumbs
• Olive oil
• Fresh herbs (thyme and/or rosemary)

Optional Ingredients:

• Salt and pepper
• A splash of pasta water

Instructions:

Step 1: Prepare the panko topping

Brown the butter in a pan. Mix it with the panko crumbs and thyme, and set aside.

Step 2: Cook the pasta

Cook the pasta according to the packet instructions but undercook by one minute. Drain the pasta and mix in a tablespoon of butter to prevent overcooking.

Step 3: Make the cheese sauce

Melt butter in a medium saucepan over medium heat. Add flour and whisk vigorously for a minute. Add milk gradually, whisking continuously. Cook until the mixture thickens slightly and coats the back of a wooden spoon.

Add the cheese in small amounts, whisking and letting it melt between each addition. You can use a single type of cheese or a mix of cheeses. Good options include cheddar, mozzarella, parmesan, fontina, and gruyere.

Add the nduja and whisk to combine. Taste the sauce and adjust the seasoning and spice level as needed. Nduja is a spreadable sausage paste from Italy with a hint of chilli, so it will add a spicy kick to your mac and cheese.

Step 4: Combine and bake

Mix the cooked pasta into the sauce. Pour the mixture into a baking dish and top with the panko crumbs. Bake in the oven at 180°C (350°F) for about 25 minutes, until bubbly and slightly golden.

Your Nduja Mac and Cheese is now ready to be served! This dish is best enjoyed fresh, but it can be stored in the fridge for a few days.

Nduja omelette

Nduja and Cheese Omelette

Ingredients:

• 2-4 eggs
• 150g smoked provola cheese, diced
• Nduja, to taste
• Salt and pepper, to taste
• Butter, for frying

Method:

• Beat the eggs in a bowl.
• Add the diced smoked provola cheese and nduja to the eggs. The amount of nduja you add depends on how spicy you like your food.
• Stir the mixture with a spoon.
• Melt a knob of butter in a frying pan over a medium heat.
• Pour the egg mixture into the pan and cook until the omelette is done to your liking.
• Season with salt and pepper, to taste.
• Serve immediately.

Tips:

• You can use any melting cheese you like, such as Fontina, Gruyère, or Jack.
• If you have any omelette left over, put it in a sandwich for a delicious lunch the next day.
• You can also add herbs, such as rosemary or thyme, to the omelette mixture.

Nduja croutons

Nduja is a spreadable salami from Calabria, Italy. It is made from pork scraps, herbs, spices, and Calabrian chilli peppers, which give it a fiery kick and a reddish colour. It is soft and spreadable at room temperature, and its high fat content makes it easy to emulsify and meld into sauces.

Nduja pairs well with strong-flavoured cheeses such as Gorgonzola, Caciocavallo, or smoked Provola. It is also commonly used in pasta sauces, grilled cheese sandwiches, and even in vinaigrettes.

Ingredients:

• Nduja
• Olive oil
• Bread, cut into cubes
• Salt and pepper, to taste

Optional ingredients:

Fresh herbs, such as rosemary or thyme

Instructions:

• Melt some nduja with olive oil in a skillet over low heat.
• Toss the bread cubes in the skillet and gently toast them until crispy, being careful not to burn the nduja. This should take around 15-20 minutes.
• If desired, toss the croutons with fresh herbs and season with salt and pepper to taste.

These croutons can be used to top salads, soups, or simply enjoyed as a snack on their own.

Variations:

• For a more indulgent treat, spread the bread cubes with butter or mayonnaise before tossing them in the skillet.
• For a heartier snack, add some diced or grated cheese to the skillet along with the bread cubes.

Frequently asked questions