What 'the nduja ? The nduja and 'one of the most' famous typical Calabrian food. The nduja (warning: nduja not nduia !) And 'a soft salami, spreadable, very spicy. E 'is typical of Monte Poro: Spilinga and' the town of choice, but the area of \u200b\u200bproduction and 'extended to many common the Vibo Valentia province. The name derives from the French nduja "andouille" which means "sausage". It 's not a sausage, however, as can be similar. The nduja and 'made with pork, a little' fat, and very hot pepper . And it 'just for the rich chili and the nduja' very spicy. Not by chance someone might prefer a "light" version. The nduja has a reddish color - needless to say - due to the presence of hot peppers, and a consistency that even after maturation becomes hard. It 's almost superfluous to point out how nduja, thanks to the exquisite taste and spicy chilli due to both, is considered by some aphrodisiac. You can 'also be skeptical, but surely the nduja has beneficial effects on the cardiovascular system. How to prepare
Originally 'nduja was a poor food, and in fact was prepared using the less noble parts of pork offal, tripe and lungs. Nowadays, however, are intended for the production of nduja the best parts of pork that are mixed with salt and pepper . Everything is then stuffed into natural casings . This fantastic soft sausage is then smoked before being seasoned for several months. The nduja is clearly different from any other meat, with an unmistakable taste. The quality 'of chili has its importance if the result is so characteristic. Not infrequently can 'be that the chili pepper, among other things of dubious quality', is used to mask the basic food is not excellent. But when it comes to products from Calabria, doubt can not 'exist. In Calabria, in fact, the chili is not 'just one ingredient, and' much more ': and' tradition, culture and history. In nduja pepper is used not only to quality ', but is also used in quantity'. A mouth is not accustomed to spicy tastes so may have a difficult approach to nduja (as well as other products Calabrese, typically spicy). Can 'help prepare nduja warming a bit 'in a saucepan and mix with ricotta, which soften' the hot of nduja. Then spread the mixture on slices of bread, preferably a bit 'roasted on a griddle or a grill. The nduja can 'be used for seasoning pasta, pizzas, in addition to all that your imagination suggests.
Source: www.nduja.info
Originally 'nduja was a poor food, and in fact was prepared using the less noble parts of pork offal, tripe and lungs. Nowadays, however, are intended for the production of nduja the best parts of pork that are mixed with salt and pepper . Everything is then stuffed into natural casings . This fantastic soft sausage is then smoked before being seasoned for several months. The nduja is clearly different from any other meat, with an unmistakable taste. The quality 'of chili has its importance if the result is so characteristic. Not infrequently can 'be that the chili pepper, among other things of dubious quality', is used to mask the basic food is not excellent. But when it comes to products from Calabria, doubt can not 'exist. In Calabria, in fact, the chili is not 'just one ingredient, and' much more ': and' tradition, culture and history. In nduja pepper is used not only to quality ', but is also used in quantity'. A mouth is not accustomed to spicy tastes so may have a difficult approach to nduja (as well as other products Calabrese, typically spicy). Can 'help prepare nduja warming a bit 'in a saucepan and mix with ricotta, which soften' the hot of nduja. Then spread the mixture on slices of bread, preferably a bit 'roasted on a griddle or a grill. The nduja can 'be used for seasoning pasta, pizzas, in addition to all that your imagination suggests.
Source: www.nduja.info
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