PEOPLE EXPECT TO EAT well at my house; I’m a culinary-school grad. But I’m also a mom with a full-time job. And after a long day I can be as lazy as anyone. Which is why I’m never without ‘nduja.
The spreadable salami is my favorite cook’s cheat. In a hot pan, it melts into a piquant oil that adds oomph, complexity and a bit of fire to all kinds of savory foods, from tomato sauce to vinaigrette. At room temperature, it can be smeared on good bread and served alongside a salad as dinner, or layered on grilled cheese, even a burger. The result rarely fails to raise the pulse rate. If Joan Jett were an Italian, and a sausage, she’d be ‘nduja.
In my new story in the Wall Street Journal, we look at the history (it’s an Italian version of Andouille) and put together fantastic, fast recipes like an eye-opening breakfast sandwich and an amped up linguine with clams.
Have you tried it? Let me know what you think.