Australian Gourmet Traveller — May 2017

42 GOURMETTRAVELLER.COM.AU

THE EXPLAINER

’Nduja

This fiery spreadable salami turns up the flavour dial

on everything from eggs to pizza.

What is it?

First up, let’s get the

pronunciation clear: en-doo-yah

(said with your best Italian

accent). We’re obsessed with this

spicy spreadable salami from

Calabria. Made with a mix of pork,

herbs and spices including a

generous hit of Calabrian chilli

peppers, it packs a punch.

Whydowecare?

The soft texture of this intensely

flavoured salami is part of its

appeal. Bring the ’nduja to room

temperature before you use it to

get the full flavour and to allow

the fat to soften. We also love its

rich red colour, courtesy of the

chilli peppers. The pork, fat and

chilli heat add up to one amazing

flavour sensation. A little goes

a long way, and it lasts well in

the refrigerator.

Where can I get it?

It can be tricky to find ’nduja.

Specialist Italian delicatessens sell

it, either in its whole form, which

is shaped like a football and

wrapped in netting, or in jars or

resealable packets. We especially

love Salumi Australia’s version

and it has distributors throughout

the country. See salumi.com.au

for stockists.

RECIPES, WORDS & STYLING EMMA KNOWLESPHOTOGRAPHY WILLIAM MEPPEM ALL PROPS STYLIST’S OWN.

’Nduja fried eggs

Serves 2

Heat2tbspoliveoilinalarge

frying pan over medium-high heat, add

50gm ’ndujaand fry, stirring occasionally,

until it melts (2-3 minutes). Reduce heat

to medium, crack in4 eggsand fry until

cooked to your liking (2-3 minutes for

soft yolks). Scatter with tornflat-leaf

parsleyandoregano, season to taste

and serve with toastedciabatta.

Clam linguine with ’nduja

Serves 4

Heat a large saucepan over

medium-high heat, add1kg clamsand

100ml dry white wine, cover with a lid

and cook, shaking pan occasionally,

until clams open. Transfer clams to a

bowl and strain cooking liquid into a jug.

Wipe out pan, then add2tbspoliveoil,

½ chopped Spanish onionand2 finely

chopped garlic cloves, and sauté until

onion is translucent (2-3 minutes). Stir in

100gm ’ndujauntil it melts (1-2 minutes),

then add400gm canned cherry

tomatoesand the reserved cooking

liquid, season to taste and simmer until

well flavoured (4-5 minutes). Meanwhile,

cook350gm dried linguineinalarge

saucepan of well-salted boiling water

until al dente (5-6 minutes). Drain,

reserving some of the cooking water,

then add linguine to clam mixture with

a generous handful of choppedflat-leaf

parsleyand a splash of the cooking

water, toss to coat and serve hot.

’Nduja and mascarpone pizza

Makes 4

Combine7gm (1 sachet) dried

yeastand340ml lukewarm waterin

a bowl, stir to dissolve yeast and stand

until foamy (2-3 minutes). Add450gm

pizza flour,2tbspoliveoiland1tsp

salt, and knead to form a smooth,

elastic dough (6-8 minutes). Place in

a lightly oiled bowl, cover with plastic

wrap and leave until doubled in size

(1-1½ hours). Knock back dough, knead

lightly, then cover and leave again until

doubled in size (45 minutes to 1 hour).

Meanwhile, preheat oven to 250C and

place two heavy-based oven trays in the

oven to heat. Divide dough into 4 equal

pieces and roll out as thinly as possible.

Spread each with25gm mascarpone

(thin with a little hot water if necessary),

then dot each with70gm ’nduja, scatter

with20gm finely grated parmesanand

a littlethyme, drizzle withextra-virgin

olive oiland bake on heated trays until

bubbling (10-15 minutes). Season to

taste and serve hot.

Bruschetta with ’nduja

and mozzarella

Serves 4

Preheat grill to high. Drizzle both

sides of8 thick slices of sourdough

breadwithextra-virgin olive oil, season,

then grill, turning once, until toasted

(1-2 minutes each side). Rub one or both

sides with the cut side of ahalved garlic

clove, then spread each with1 tbsp

’ndujaat room temperature.

Divide200gm torn buffalo

mozzarellaamong the

slices, season

to taste and serve

drizzled with

extra-virgin

olive oil.#

’Nduja

fried eggs

THE LOWDOWN