N’duja, hailing originally from Calabria in Southern Italy, can be an alarming foodstuff for those encountering it for the first time. Bright red and traditionally presented in a pig’s intestine, tied up with string, this fiery Italian spreadable sausage adds more than a little something. In keeping with the waste not want not attitude to using the whole of a pig. It’s fired up with spicy peperoncino which creates its distinctive hot taste. Falling somewhere between a sausage and a pate, this spreadable surprise is highly adaptable – found in stews and soups or simply spread on fresh crusty bread.
Adaptable is the word for N’duja, and using it to spice up any plain white fish is one way to surprise your dinner guests. Mix the N’duja with breadcrumbs and simply coat the individual pieces of cod (any mild white fish will do) and bake for around 8 minutes in a preheated oven at 400F. Serve with roasted peppers, onions and zucchini.
Pasta with N’duja:
Given its Italian origin N’duja served with pasta should be a must. For a seemingly simple pasta sauce chop an onion and fry alongside some chopped tomatoes (tinned will suffice). Once the onions and tomatoes are close to cooked, add the N’duja, fry lightly and add a splash of good red wine. As the sauce reduces, drain the pasta and then mix in the sauce. Fresh oregano adds a final flourish and be sure to have a glass of cooling wine to hand.