More Nduja recipes

Spicy ‘Nduja Palmier Recipe
  • 90g ‘Nduja
  • 1 packet of All Butter Puff Pastry
  • About 75g Grated Parmesan Cheese
  • Honey to drizzle
  • 1 beaten Egg for Egg Wash
1.         Preheat oven to 220°C.

2.         Roll out the puff pastry evenly on a clean and lightly floured work surface until it is about the thickness of a pound coin. I made a rectangular shape with mine to make it easy to fold over. If you are using frozen puff pastry, make sure you take it out earlier to let it thaw before use. There are usually instructions on the packet for you to follow.

3.         For the first layer, spread the delectable spicy ‘nduja all over the pastry leaving a 2cm edge clear. You don't need to have a very thick layer; a little bit will go a long way. You can press the ‘nduja down into the pastry to help the salami adhere.

4.         For the next flavour, evenly sprinkle grated Parmesan cheese over the ‘nduja. You can substitute Parmesan with any other melting cheese that you have to hand.

5.         For an added dimension I drizzled honey all over the ‘nduja and cheese topping. Honey seems to complement ‘nduja really well as it takes an edge off the spiciness and adds an added depth to the flavour of each bite.

6.         Fold the pastry to make a palmier shape.

7.         Fold both the long side of the pasty so that the edges meet in the centre.

8.         Secondly fold the edges again to the centre again. You now have quite a thick piece of pastry.

9.         Lastly, fold this in half along the middle to form a flat sausage like shape.

10.     Alternative to folding: you can roll the pastry from the edge to the centre to create a scroll shaped pastry too.

11.     You can now wrap it up in cling film and put the pastry back in the fridge for about 15 minutes to firm up before cutting.

12.     With a sharp knife, cut pieces of the pastry into 1cm thick slices. If your knife is not sharp and your pastry is too soft, you will not get a clean shape. At this point you can egg wash the pastry to give it a gorgeous shiny finish after baking. To do this, just whisk an egg and brush each piece before putting them in the oven.

13.     Place these slices cut side down onto a paper lined baking tray. Leave some space between each piece as they will expand when baking. You can sprinkle more cheese on top of the pastry too.

14.     Place on the middle shelf of the oven and bake for 15 minutes until the ‘nduja and cheese melts and the pastry turns golden brown.

15.     When ready, take it out of the oven and carefully place them on a wire rack to cook. When cool it will crisp up very nicely.

Linguine with ‘Nduja, Cherry Tomatoes and Basil

  • 90 grams of ‘Nduja
  • 450g Cherry Tomatoes
  • Basil Leaves
  • Clove of Garlic
  • Linguine, at 50-100g per person


  1. Warm four tbsps of olive oil and add 450g of halved cherry tomatoes.

  1. Add a few torn basil leaves and two tbsps of ‘nduja

  1. Sauté gently until the tomatoes are soft, then add a chopped clove of garlic.

  1. Stir into cooked linguine and serve. As a primo, allow 50-100g of dried pasta per person.

Pan-Fried Cod on Butter Beans and ‘Nduja
with a Lemon & Sage Dressing

  • 4 fresh Cod Fillets
  • 200g Unsmoked Bacon Lardons
  • 300g Butter Beans
  • 90g ‘Nduja
  • 4 tbsps Flat Leaf Parsley, roughly chopped
  • 100g Plain White Flour
  • Water
  • Extra Virgin Olive Oil for shallow frying
  • Salt and Freshly Ground Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Small Onion, finely chopped
  • 1 Carrot, finely chopped
  • 2 Small Celery sticks, finely chopped
  • 2 Garlic Cloves, crushed
  • 2 sprigs of Thyme, Leaves only
  • 2 Bay Leaves
  • Sea Salt and Freshly Ground Black Pepper
  • 4 tbsps Extra Virgin Olive Oil
  • 2 Garlic Cloves, finely sliced
  • Juice of 1 Lemon
  • 6 - 8 fresh Sage Leaves

1.  Soak the beans overnight or for 12 hours in plenty of cold water.

2.  Make the Soffrito: heat the olive oil in a saucepan and gently fry the celery, carrot, onion, garlic, thyme, bay leaves and some salt and freshly ground black pepper for 15 minutes, or until they start to turn golden.

3. Mix in the drained white beans. Do not over stir the beans to avoid them breaking up during cooking. Add enough water to cover the beans, bring to the boil and then reduce to a simmer. Simmer uncovered for about 30 - 45 minutes or until the beans are tender (you may need to add some more water if the beans are looking dry and not fully cooked). Remove the bay leaves.

4.  While the beans are cooking, in a separate saucepan, heat 6 tbsp of extra virgin olive oil, add the unsmoked lardons and fry them until brown and lightly crispy. Add the ‘nduja and stir until it has melted into the oil. Gently fold it into the white bean mixture. Add half of the chopped flat leaf parsley, add salt and freshly ground black pepper to taste, and keep warm.

5.  Season the white flour generously with salt and freshly ground pepper and lightly coat the Cod fillets, shaking off any excess flour. Heat 2 tbsp extra virgin olive oil in a heavy-based, non-stick frying pan until very hot. Pan-fry the Cod fillets on a medium to high heat for 3 minutes on each side. Remove from the pan and keep warm.

6.  Make the dressing: while the Cod fillets are frying, warm up the extra virgin olive oil in a small saucepan over a medium heat. Add the garlic slices and sage leaves for a few minutes until the garlic and sage begins to caramelise and turn golden. Remove the dressing from the heat and stir in the lemon juice. Mix well until lightly emulsified.

7.  To serve, place the butter bean and ‘nduja mixture on a plate and top with the pan-fried Cod. Spoon the warm lemon dressing on top and sprinkle the remainder of the chopped flat leaf parsley. Serve immediately.

Pimp My Piri Piri Poussin
  • 2 x Poussin, spatchcocked
  • 90g ‘Nduja
  • 1 good Tomato, peeled deseeded & diced
  • 1 tbsp freshly chopped Oregano Leaves & some for serving
  • 2 tbsp good Red Wine Vinegar
  1. Peel the tomatoes by carving a cross in the base through the skin and submerging in boiling water for 15 – 30 seconds, until the skin starts to peel away. Remove the seeds and chop into fine dice.

  1. Sauté over a low – medium heat for about 10 minutes until the tomato softens. Add the 'nduja and stir until dissolved through. Add the vinegar and oregano.

  1. Allow to cool and spread over the skin of the poussins. Massage into the skin and leave to marinade in the fridge for 2 – 4 hours or overnight if you have time.

  1. Preheat your oven to 200°C.

  1. Roast the poussins for 35 – 40 minutes checking on them and basting them halfway though. The sausage can get a bit crispy but basting prevents this.

  1. Serve with some fresh oregano sprinkled on top, and enjoy, they’re delicious!

Greek Salad
  • 50g/2oz black Kalamata Olives
  • 3 medium Tomatoes, diced into 2cm/¾in cubes
  • 1 Cucumber peeled, diced into 2cm/¾in cubes
  • 1 Red Pepper, de-seeded & diced
  • ½ Red Onion, sliced finely
  • 100ml/3fl oz Extra Virgin Olive Oil
  • 150g/5oz Feta, diced
  • 1 small, firm Cos Lettuce, chopped into rough cubes lengthways
  • 1 generous sprig of Oregano (or 2 tbsps dried Oregano)
  • 50ml/3 tbsp Red Wine Vinegar
Mix all the ingredients in a bowl.

Lemon Posset

600ml Double Cream
180g Caster Sugar
90ml Lemon juice
Finely grated zest of 1 Lemon
  1. Put the cream and caster sugar in a large saucepan (that allows for the liquid to double in volume) and bring to the boil, stirring occasionally to dissolve the sugar.

    This takes several minutes but keep a close eye, as when it reaches boiling point, it expands very fast.
  2. Reduce the heat so that the mixture doesn't boil over, but not too low as you want to allow it to bubble enthusiastically for 3 to 4 minutes, stirring regularly.
  3. Remove from the heat, stir in the lemon juice and zest and leave to settle for a few minutes.
  4. Pour into small serving dishes or cups and leave to cool. Refrigerate for a couple of hours before serving.
Other Uses of ‘Nduja

On bread or toast
Grill or toast slices of bread and spread the ‘nduja on top. Eat on its own or add any one or two of the following antipasti: fresh ricotta, burrata (soft creamy buffalo mozzarella), fresh goat’s curd (in Calabria this is called juncata di capra), black olives, capers, fresh tomato with olive oil, grilled artichokes or smoked anchovies.
With grilled or barbecued meat or fish
Warm and brush on to pork chops or chicken, sardines or mackerel, prawns or clams that have been cooked and opened before grilling.
Pasta sauce
Warm four tbspns of olive oil and add 450g of halved cherry tomatoes. Add four torn basil leaves and two tbspns of ‘nduja. Sauté gently until the tomatoes are soft, then add a chopped clove of garlic. Stir into cooked penne or rigatoni and serve.
Dot a few half-tbsps of ‘nduja over a pizza before baking; it will melt and spread so do not overdo it.
Braised meat
Use in casserole recipes (pork, chicken, partridge or lamb), adding the ‘nduja to the pan once the meat is browned. Serve the meat with tagliatelle.
Baked potatoes
Bake a potato, removing it from the oven when three-quarters done. Cut the top off the potato, scoop out a dessertspoonful of flesh. Place a heaped teaspoon of ‘nduja on to one end of a slice of pancetta and roll it into a ball – put this in the potato. Put the top back on the potato and wrap it in a layer of foil. Return to the oven for 20 - 30 minutes, then unwrap and serve.
With fried eggs
Sauté some ham and add a little ‘nduja to the pan. Crack in two eggs and fry until the whites are firm. Serve on hot toast for a filling, warming breakfast. 

All recipes provided by WildCard PR / Unearthed
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