Recipe

15-minute 'Nduja with Italian Uncured Dry Sausage & Genoa Salami

Name: 15-minute 'Nduja with Italian Uncured Dry Sausage & Genoa Salami
Yield: 3
Ingredients: 2 oz Calabrian chilis or similar chili paste; 4 oz Boar's Head Hot Italian Style Uncured Dry Sausage; 2 Boar's Head Genoa Salami; 1.5 oz Sun-dried tomatoes; 1 oz Boar's Head® Naturally Smoked Bacon (rendered bacon fat); 2 tbsp Sweet red vermouth or Red wine; 1 tsp Smoked Paprika; 2 tbsp Extra Virgin Olive Oil

'Nduja is a spreadable Calabrian salami that makes as delicious a toast topping as it does stirred into pasta sauce or dolloped onto a pizza. It normally takes months to create and complete the curing process, but with the old-world flavors of Boar’s Head Italian Uncured Dry Sausage and Genoa Salami, you can enjoy this spicy, spreadable delicacy in minutes.

Serves

Ingredients

2oz

Calabrian chilis or similar chili paste

4oz

Boar's Head Hot Italian Style Uncured Dry Sausage

Boar's Head Genoa Salami

1½oz

Sun-dried tomatoes

1oz

Boar's Head_® Naturally Smoked Bacon, rendered bacon fat

2tbsp

Sweet red vermouth or Red wine

1tsp

Smoked Paprika

2tbsp

Extra Virgin Olive Oil

Instructions

01If not starting with a paste, chop Calabrian chilis into a coarse paste.
02Chop about half of the sausage into small dices.
03Add all ingredients, except olive oil, to a food processor. Pulse until just combined.
04Turn food processor on high and stream olive oil in slowly to create an emulsion until desired, spreadable texture is achieved.
05Serve immediately or store covered in the fridge overnight for optimal flavor.
06Enjoy!

Made with