Description
I’m not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months’ less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you’re not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.
Ingredients
- 4 ounces thinly sliced pancetta
- ⅓ cup Calabrian chili peppers in oil
- 12 ounces sliced salami
- 2 tablespoons olive oil, or more as needed
- ¼ cup butter, at room temperature
Instructions
- Add pancetta to a cold pan. Cook over medium heat
- tossing occasionally
- until pancetta just starts to crisp up
- 4 to 5 minutes.
- Remove pepper stems and
- if desired
- seeds. Reserve 2 or 3 tablespoons of the oil.
- Separate salami pieces slightly and place in a food processor. Add the pancetta
- chili oil
- and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
- Transfer spread to a bowl. Cover with plastic wrap and refrigerate
- 8 hours to overnight
- for best flavor.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 8 hrs 20 mins
Servings: 16