Kosher Food and Drink

‘Nduja (en-DOO-ya) is a unique, spreadable salami from the southern Italian region of Calabria which likely dates back three centuries and came into popularity as a cheap way to use meat trimmings and allow them to be preserved.

In part two of our “Kosher Treif” series, we will look at how to make this totally treif, totally delicious item kosher.

‘Nduja is about as far from kosher as could be! Traditionally made from pork trimmings, spicy Calabrian chilis, and a significant amount of pork fat, this fire-engine red spread’s interesting texture lends itself to all sorts of uses. From simply spreading it on bread, to adding a dollop to pasta sauce and pizza, ‘nduja could really be used as an addition to anything else needing a spicy, funky kick.

To “kosherize” this exceptionally “unkosher” dish, I looked at how ‘nduja is made and whether I could find other “at home” recipes for the spicy spread. Typically, ‘nduja is mixed, stuffed into casings, and then hung and fermented, much like Jewish-style salami. After experimenting with a few different recipes, I put together what I think is a “greatest hits” of compiled information.

Using a high quality kosher salami is imperative, such as the one I used from the legendary Romanian Kosher of Chicago. This is, of course, the primary ingredient of ‘nduja. You want something that is big and flavorful so that it can stand up to the chilis. If you can find a naturally fermented salami, even better.

Using Calabrian chilis is nearly as important as the choice of the salami. Not that other chilis won’t be delicious, but the heat and flavor of Calabrians are what make ‘nduja what it is. Sun-dried tomatoes and paprika add color and a touch of sweetness. You can use smoked paprika if you want a slightly smoky flavor.

Your choice of fat will have a big influence on the texture and flavor of your end product. Using beef fat will be a little more true to the original recipe since it’s an animal fat, but may make the salami less spreadable. Using olive oil, especially from the jar of chili, tomatoes, or both, will keep the ‘nduja spreadable and add some additional complexity. 

The great part of this recipe is how easy it is once you have all your ingredients ready. Put everything in a food processor and blend until the mixture is smooth, but still retains a bit of coarseness. You don’t want a paté necessarily. After it has been processed, adjust for seasoning and fat, and you’re ready to enjoy!

Note: Similar to bread baking, which utilizes “baker’s percentages” based off of the flour weight, this recipe is all based off the salami used. If you want to increase or decrease the amount, just use a smaller or larger amount of salami and adjust the other ingredients by taste and feel. 

Ingredients

• 16 oz. good quality salami
• 1/3 cup sun-dried tomatoes
• 1 tbsp. of paprika, either sweet or smoked
• 1-3 tbsp. Calabrian chilis, chopped (to taste)
• 1/3 cup fat (EVOO, chili oil, etc.)

Directions

1. Slice salami into medium size chunks
2. Chop chilis if needed
3. Except for fat, add all ingredients to food processor
4. Process until mixture forms a coarse paste
5. Scrape down sides of the bowl and add about half the fat
6. Process, adding more fat if necessary, until mixture is moist and spreadable, but not too smooth

Keep refrigerated. Consume within 10 days.