Spicy Salami Spread (Nduja) – Food Wishes

hello this is chef john from food wishes
comm with spicy salami spread that’s right i’m gonna show you how to make a
very fast and easy version of a famous Calabrian salami spread called induye
which using the traditional method would take three or four months to make and
while it really is truly amazing I don’t want to wait that long and besides it
requires using parts of the pig I’d rather not handle but by simply using
some sliced salami and a couple tricks you’re about to see we’re gonna create
something very similar and every bit as delicious so with that let’s go ahead
and get started with my secret ingredient here and that would be some
sliced pancetta which we will add to a cold pan and once that’s been placed in
we’ll set our heat to medium and we’re gonna cook this until it just starts to
think about crisping up all right we don’t really want this well browned and
brittle but we do want it fairly well cooked where a lot of that fat renders
out since basically that’s the reason we’re doing this step all right not only
is this gonna have lots of savory pork flavor to our spread but it’s also gonna
help us raise the fat content which is kind of a big deal if you’re trying to
simulate in dooya since that stuff is like 50% fat maybe more
okay depends on what part of Calabria you’re in but anyway like I said we’ll
cook that over medium heat giving it the occasional toss with our tongs until it
just starts to think about getting crispy and looks a little something like
this and then once that happens I’ll we’ll do is turn off the heat and we’ll
let that sit and cool down while we move on to the next major component and
that’s going to be our Calabrian chilies which come in jars packed in oil and if
you have an Italian market in town these are pretty easy to find otherwise you
can order online or in the blog post I’m gonna give you some alternatives and to
prep these all we have to do is pull off the stem if it’s still attached and if
we want which is optional squeeze out the seeds which I do because it only
takes a few minutes although if you are gonna squeeze them out don’t do it back
into the same Bowl that’s not smart and then besides using the actual peppers
we’re also gonna spoon off two or three tablespoons of this oil and use that in
our spread as well and the more oil you include the softer and more spreadable
your final product will be as well as spicier since these
doors are pretty hot which is why I should probably be wearing gloves to
prep these but I didn’t and it was fine but if you’re having a day where your
eyes are itchy or other sensitive parts please be very careful but either way I
think we went to prep about 1/4 to 1/3 of a cup of stemmed impossibly seeded
peppers and then besides our Calabrian chilies in oil and recently cook
pancetta we’re also gonna need a whole bunch of sliced salami and I went with a
mixture of 2 parts so personna which I will of course taste for quality control
to one part of what was sold as Calabrese a salami which is generally
just supermarket speak for a spicy salami although they were both spicy and
kind of taste the same so who knows but what I do know is any slimey’s gonna
work here so feel free to use whatever you want
I mean you are after all the mommy of your soft serve salami but for me at
least the spicier varieties seem to make more sense here but no matter what we
end up using we’ll go ahead and separate that a little bit and add it to the bowl
of our food processor and then we’ll also transfer in our cooked and cooled
pancetta be sure we also add in every drop of that precious rendered fat and
speaking of fat we’ll also add in our Calabrian chili oil along with our
peppers of course and by the way you might be thinking here about putting in
something like garlic or scallions or onions which could work but I didn’t
because I don’t think it’s gonna last as long in the fridge plus as I’ve
mentioned I really was trying to simulate the texture of a classic induye
which does not include those things and then what we’ll do once that’s all
together is go ahead and start pulsing it on and off until our mixture is
pretty finely ground and looks a little something like this
and once it reaches this stage we can add our final two ingredients which will
be some olive oil and in a little bit of a plot twist some room temperature
butter all right we could go with all olive oil here and many cheater versions
of in do you do but for me if we’re trying to simulate extra pork fat butter
is gonna get us a lot closer to that and texture than oil and then what we’ll do
once our final fats been added is simply continue processing this until it’s as
smooth and spreadable as we want and I’m gonna show you right here how smooth I
wanted mine okay I’m not trying to liquefy this or make salami butter
although that does sound pretty good but what I’m going for is something that’s
very very soft and spreadable but still has a little tiny bit of texture to it
and you’re gonna get a much better look at this in a few seconds as I transfer
this into a bowl and at this point our spicy slimy spread
is officially done and if we wanted we could start enjoying this right now
which I will prove by tasting some on a piece of bread which by the way was
absolutely amazing and normally at this point I would be
reminding you to make sure you taste this for seasoning but with this stuff
that’s not gonna be necessary alright thanks to all that highly
seasoned salami and hot peppers we used we should be good to go anyway the point
is you could eat this right now as is but for what I think is an even better
product if you can wrap this in plastic and pop in the fridge overnight and
somehow someway those flavors seem to develop even more so that’s what I did
and then the next day we can pull that out and if we want transfer it into some
kind of attractive serving container or if you want something like this and then
just for fun after smoothing out the top I decided to take a knife and go around
making some indentations which i think is gonna provide for a little more
visual interest and because of the contrast those shadows provide I think
it actually also improves the color all right sort of somehow deepens it a
little and speaking of color I went ahead and finish this up with one whole
Calabrian chili and that’s it our spicy salami spread is ready to enjoy
hopefully next to some beautifully toasted or grilled bread and if you’re
thinking this stuff just tastes like extra spicy soft salami well that’s sort
of true but it tastes like so so much more this stuff is like salami squared
alright that extra savoriness and meatiness from the pancetta really does
magical things here and when you combine that with a delicious fruity heat from
those Calabrian chilies you end up with a truly unique intensely delicious very
memorable meat spread all right you bring this stuff to a party people are
going to be talking for a while and while this will work wonderfully as a
self-serve spread you could also spread some on some toaster crostini and top it
with some freshly chopped herb and maybe a little drizzle of olive oil and that
would make for a great past appetizer oh and by the way in the blog post I’m
gonna give you a tons of ideas of what to do with this stuff besides you Steeda
done bread right you’ve not really had a toasted cheese sandwich
until you’ve had one with some of this bread inside and of course butter toast
is perfect with scrambled eggs but imagine some spicy salami toast oh yeah
now that’s a breakfast of champions so yes there’s hundreds of ways you can
enjoy this and I want you to experience all of them which is why I really do
hope you give this easy spicy salami spread to try soon so head over to food
whooshes calm for all the ingredient amounts of more info as usual and as
always enjoy you

100 thoughts on “Spicy Salami Spread (Nduja) – Food Wishes

  1. The way you speak and the constant high pitched and crazy emphasized vowels just make the video unwatchable.

    It's like a whole cooking video of Stewie saying cool whip.

  2. If you handle spicy peppers rinse your hands off with oil afterwards. Capsaicin is oil soluble and will wash off with vegetable oil.

  3. I made this last weekend- gone in about 15 minutes! Make at least 2 batches or your guests will be upset. This is dangerously delish. Thank you Chef!!

  4. Why did you bring this into my life? Thought I would just make a batch this morning to take for Thanksgiving at my sisters; now I have to make a second batch. Really, really good.

  5. This was FABULOUS and completely demolished within minutes as an appetizer for 6 people at Thanksgiving. I was asked for the recipe and told I have to make it again for upcoming holidays and other events. I served it with some baguette slices brushed with olive oil, garlic powder and some crushed rosemary. SO good!! Thank you for the recipe!

  6. I made this spread for Thanksgiving and it went over very well. I made it in a smaller food processor than the one you used, Chef John, and even after all the blending, additions of oil and butter, the spread seemed a bit "grainy". Is that because I the food processor bowl was too small or the salami texture? Thanks for all your videos I'm enjoying cooking much more after watching the videos.

  7. I made this at home but it came out very salty. Any advice as to where I went wrong? I didn't add any excess salt so I'm guessing the meat I used was just high in salt

  8. The dip turned out great. It was a hit at the party. Do not leave out the panceta. I don't think it would be nearly as good without it. And good luck finding the peppers. I have a great Italian market in my town and they didn't have them, neither did our Fresh Market, Whole Foods or Wegmanns. I ended up with a hot cherry pepper in oil from Peru. I doubt they were nearly as hot, plus they had vinegar in with the oil, so they were a bit tangier. No one was the wiser though. I would recommend using fresh chilies as Chef suggested, assuming you want it legit spicy. I thought it was just as well to not be too hot for the sake of the party though.

  9. My new version of "Clams Casino": in 1 stick of butter sauté 1/2 cup each finely diced celery, red bell pepper (or red and green), and shallot until soft. Add some black pepper – no salt. Dived this mixture amongst 4 dozen, raw littleneck (I frankly like cherrystones as well) clams on the half shell. Top each clam with 1/2 teaspoon (or more!) of Chef John's Njuda. For variation, you can sprinkle some panko on (or not). Place clams in a ripping 450F oven for about 6 or 7 minutes. Enjoy! (where did I hear that before?) There are not many things that surpass bacon where bacon is called for, but this is one of them.

  10. Did try it step by step but it came out way too spicy for me and my guests. Btw: was able to get the Calabrian peppers on amazon, little expensive but delicious.

  11. Questa merda che hai appena fatto non c’entra niente con la nduja , sei un sacrilego… non ti permettere di nominare la nduja invano, non sputtanare le eccellenze altrui

  12. 👍🏻 This is a great recipe, makes me feel homesick. I come from nduja-land. Once you taste it, you'll want to put in everything.

  13. If I wanted to make this halal, what should I replace the pancetta with? btw; salami wouldn’t be a problem I can easily get halal beef salami

  14. if you can get your hands on some lardo, it would be a good replacement for the cooked pancetta and butter. Lardo is simply cured pork fat, without all that meat to get in the way.

  15. The hell!?! i have never heard of salami spread! Its pure einstein!!!

    Note: you're going straight to hell for posting this vid cause im hungry.

  16. As i can not stand olive oil or at least what passes for it in the UK, i modded your recipe and used lard and butter. It worked well for me at least and the family really liked it, I now make a fresh batch each week while eating the batch produced the previous week. One thing i tried was adding it to sauces and it worked really well IMHO, especially if you make the sauce the day before the flavours meddle and mature. Thanks for the recipe take care and God bless.

  17. Does anyone happen to know a good replacement to spicy peppers in recipes? I'd like a similar flavor, but I'm a wimp when it comes to spiciness and would prefer to limit that.

  18. Soft-serve Salami.

    Quick related story: I went to the super market some years ago because I wanted to make some kind of cajun inspired dish or something. And the recipe called for, I believe Andouille sausage, but I bought what was basically the super market version of what Chef John just made here. I thought it was weird that it was so soft, but was like, "Meh, maybe it's the cheap version of that sausage.", and went on cooking with it. That stuff hit the pan and instantly liquefied into devil's spit, not only was there little meat in it, but the oil was so over the top hot that it nearly ruined the dish.

    Needless to say, this is a spread folks, cooking with this is probably not a good idea. Or is it? Chef John is there a recipe that one can use to actually cook with this salami spread?

  19. I bet that's coming out looking almost exactly like it did on the way in.
    One of the few Chef John recipes where I have to say, "No, thank you."
    That's just a lot of fat/oil/grease.

  20. Thank you for this recipe! Nduja is an essential ingredient of one of my favourtie dishes and is ridiculously expensive in the UK.

    One supermarket chain stocks it at reasonable prices, but only in very, very few of its stores (none in the city I now live in) and online it costs an arm and a leg.

  21. Burgis Meredith in Grumpier Old Men. “Why don’t we go back to my place and you can try my peppy pepperoni? My man sized manicotti. My bony bologna. My hard salami? I’ve got em all.”

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