The Calabrian ‘Nduja of Spilinga is a sausage made with pork and 30% by weight of chilli.
The meat and chilli pepper after grinding, are kneaded by adding salt, the dough is homogeneous red and creamy, then it is stuffed into the large intestine of the pig, in segments of about 20 cm called frizz and in the cecum called orba. At this point it is smoked and left to season for a couple of months.
Le nostre ricette
Pasta con la nduja
- 320 grams Pasta
- 80 grams 'Nduja
- 1 Onion from Tropea
- 350 grams Tomato pulp
- Extra virgin Olive oil
- Chop the onion and sauté it in a pan with the oil.
- Remove the nduja casing, break it up and put it in the pan. Add a ladleful of hot water and stir.
- Now add the tomato pulp, mix and cook for 15 minutes.
- Meanwhile, cook the pasta in plenty of salted water and drain it al dente. Transfer it to the pan with the sauce.