Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also discover caper berries, caper leaves and the caper production farm that brings Pantelleria’s tradition to the world. Ready to go?
- Meat & Seafood add remove
-
Cured meats & Cheeses
add remove
- Pasta & Pizza add remove
-
Preserves & Condiments
add remove
- Truffles, legumes & mushrooms add remove
- Desserts & snacks add remove
- Organic
- Tasting Selections
- Christmas
- Brands
- Meat & Seafood add remove
-
Cured meats & Cheeses
add remove
- Pasta & Pizza add remove
-
Preserves & Condiments
add remove
- Truffles, legumes & mushrooms add remove
- Desserts & snacks add remove
- Organic
- Tasting Selections
- Christmas
- Brands
Search in blog
Latest posts
-
Capers, what a taste!Read more
-
Ferragosto’s picnicPosted in: The foodie's journal1526 viewsRead more
Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.
-
Precious grains from the Vercelli plainPosted in: The foodie's journal1278 viewsRead more
Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while...
-
Who says there’s only tuna in oil?Posted in: The foodie's journal2134 viewsRead more
From Marzamemi’s tuna fish factories…The greater amberjack! Tradition and environmental sustainability: fishing is exclusively by angling in the Mediterranean, the processing entirely made by hand, in short it’s a delight to always keep...
-
When whole is better than slicedPosted in: The foodie's journal2009 viewsRead more
We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in...
Popular posts
-
ITALIAN PASTA TYPES AND SHAPES REGION BY REGIONPosted in: The foodie's journal94126 viewsHow many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce. First of all, Italian pasta shapes are divided into two main...Read more
-
DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANOPosted in: The foodie's journal33518 viewsParmigiano Reggiano and Grana Padano cheeses have a similar shape, colour and paste, but they follow completely different product specifications as requested by their respective protection consortia. Parmigiano Reggiano and Grana Padano...Read more
-
ITALIAN RICE CULTIVARSPosted in: The foodie's journal30089 viewsIn Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads…The Italian regional culinary...Read more
-
DISCOVERING ITALIAN RAW MILK CHEESESPosted in: The foodie's journal23376 viewsRaw milk means milk which does not undergo any heat treatment prior to becoming cheese. According to Slow Food, cheeses made from this type of milk, i.e. raw milk Italian cheeses, are the only ones that preserve an invisible bacterial...Read more
-
‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPESPosted in: The foodie's journal20485 views‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to...Read more
Blog tags
‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES
‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to Calabria, whenever you feel like it. Even a dish as simple as ‘Nduja salami spread on a toasted slice of bread will satisfy your senses - and your palate.
Thanks to its spicy taste, ‘Nduja pairs really well with cheeses characterised by an intense flavour, such as Gorgonzola, Caciocavallo or smoked Provola. Try it with eggs and sausages, too, or with vegetables and legumes.
‘Nduja is a staple food in Calabria; in the past, people used to keep on the dining table, so that they could always grab it and spread some on bread or pasta according to taste.
The great quality of this soft cold cut lies in its ideal preservation; as a matter of fact, it contains a high percentage of salt and “Tri Pizzi” red hot chilli pepper. This curing spice mix is used to add flavour to the meat mixture made from flavourful pork cuts, such as fatback, pork jowl and belly, which are finely minced. The resulting mixture is manually filled in natural casings, it is slightly smoked in a natural way and then it is left to age between three to six months.
I gave it some thoughts and came to the conclusion that ‘Nduja is one of those foods that know no borders and can be enjoyed by everyone… as long as they like spicy food, of course! It is delicious on its own, it is delicious in traditional recipes, it is delicious in modern recipes, because ‘Nduja is truly one of a kind.
Let’s move on to some recipes with this Calabrian delight, where the diet is the least of our worries!
SPAGHETTI WITH ‘NDUJA
This is undoubtedly the most classic recipe containing the ‘Nduja cold cut. For this recipe, which serves four, you need:
360g pasta
One jar of strained tomatoes
100g ‘Nduja
Half a red onion of Tropea
50g Pecorino cheese
Extra virgin olive oil to taste
We start by preparing the spicy sauce: first of all we slice the onion and sauté it in olive oil. When it starts turning translucent, add the ‘Nduja and let it melt little by little over the heat.
Afterwards, add the strained tomatoes and some hot water. Let it simmer while the pasta cooks. Once the pasta is ready, mix it with the sauce and top it with some pecorino cheese and it’s ready! To tell you the truth, this recipe actually serves only three people in my house, because it is just too delicious!
BEAN, TUNA, ONION AND ‘NDUJA SALAD
This recipe doesn’t need exact measurements. It is a delicious salad recipe that can be adjusted according to taste: you may want to add more onions or more ‘Nduja.
What you need is just 5 top-quality ingredients: fresh onions of Tropea, tuna packed in oil, cooked white beans, ‘Nduja from Spilinga and raw extra virgin olive oil. This salad is a mix of everything you like and the result will be simply extraordinary!
BRUSCHETTA ‘NDUJA AND GORGONZOLA… OR PIZZA?
I came up with this recipe a little randomly. I had put some ‘Nduja on homemade pizza together with some gorgonzola cheese, when I thought to myself: why not creating some incredibly tasty and very easy to make bruschetta recipe with these ingredients?
Spread some soft gorgonzola on small bread slices - unsalted, if possible -, add diced mozzarella and a small quantity of ‘Nduja. Then bake in the oven at 180 °C for around 10 minutes. What an extraordinary and simple dish!
OMELETTE WITH SMOKED PROVOLA AND ‘NDUJA
We had to pair the incredible taste of ‘Nduja with the sweet smoked provola cheese!
I love adding ‘Nduja to my omelette. All you need to do is beat the eggs and add a couple of teaspoons of ‘Nduja as well as the diced provola, stir with a spoon and cook the omelette. The amount of ‘Nduja you add depends on how many eggs you use and how spicy you want your omelette to be. You can also add as much cheese as you like; I usually use 150g of provola for a 4-egg omelette.
And if the next day you have some leftover omelette, put it in a sandwich; you can thank me later!
Related products
-
Jar of 'Nduja Salami Spread from Spilinga – 180 g
Price: €6.90
Related posts
-
PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!
Posted in: The foodie's journal11/02/20204831 viewsL’etichetta che indica la provenienza di un prodotto è sinonimo di garanzia. Ad ogni paese viene associata una...Read more -
STRACHITUNT DOP: STORIA E TRADIZIONI
Posted in: The foodie's journal21/02/20203571 viewsLo Strachitunt DOP è un formaggio a pasta molle unico al mondo, tipico delle valli circostanti Bergamo, in particolar...Read more -
PRODOTTI TIPICI PUGLIESI: QUELLI CHE PIÙ AMIAMO RISPLENDONO COME L’ORO
Posted in: The foodie's journal21/02/20203686 viewsLa Puglia, caratterizzata da distese di olivi e campi di grano che attraversano la regione fino ad affacciarsi sulle...Read more -
IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
Posted in: The foodie's journal21/02/20203944 viewsL’Italia è un paese dalla tradizione culinaria estremamente ricca e ogni regione offre prodotti tipici frutto di...Read more -
COSA È OGGI IL CIBO GOURMET?
Posted in: The foodie's journal21/02/20203668 viewsGourmet è una parola molto alla moda al giorno d’oggi, ne spesso usata per descrivere una pietanza di grande classe,...Read more