BGKYSmoker
Nepas OTBS #242
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Made this up today
Dont have to wait weeks or months.
Ingredients for about 2 cups Spicy Salami Spread (Nduja):
4 ounces sliced or diced pancetta, cooked, fat reserved
1/3 cup seeded hot Calabrian peppers
3 tablespoons Calabrian pepper oil from the jar
12 ounces sliced salami
1/4 cup room temp butter (i went with lard to stay with the taste)
2 or 3 tablespoons olive oil, or as needed to adjust the texture to your liking.
Didnt have calabrian hot so i used hot hungarian
Diced all the salumi and panchetta
cook the panchetta just until its kinda floppy (not crisp)
about 2 T of the pepper oil.
No grinder? no problem. add the diced salumi
now the panchetta and peppers, the pepper oil also and the reserved oil from the cooked panchetta.
add the paprika and whatever else you like to it. I did add a few drops of liquid smoke to it. and some smoked paprika.
Pulse.
Yes the fat content will get warm and the nduja will be loose.
Cover and fridge, better tomorrow.
Dont have to wait weeks or months.
Ingredients for about 2 cups Spicy Salami Spread (Nduja):
4 ounces sliced or diced pancetta, cooked, fat reserved
1/3 cup seeded hot Calabrian peppers
3 tablespoons Calabrian pepper oil from the jar
12 ounces sliced salami
1/4 cup room temp butter (i went with lard to stay with the taste)
2 or 3 tablespoons olive oil, or as needed to adjust the texture to your liking.
Didnt have calabrian hot so i used hot hungarian
Diced all the salumi and panchetta
cook the panchetta just until its kinda floppy (not crisp)
about 2 T of the pepper oil.
No grinder? no problem. add the diced salumi
now the panchetta and peppers, the pepper oil also and the reserved oil from the cooked panchetta.
add the paprika and whatever else you like to it. I did add a few drops of liquid smoke to it. and some smoked paprika.
Pulse.
Yes the fat content will get warm and the nduja will be loose.
Cover and fridge, better tomorrow.
