‘Nduja is a spreadable sausage from Calabria in Italy. It might very well be the ancestor of the American-invented pepperoni, a hard, dried sausage with no true analog in Italy.
In the last year or two, ‘nduja has been showing up in Brooklyn, like at Roberta’s slice shop. Last year I found some imported ‘nduja from the ‘Nduja Guys at MozzLab in south Brooklyn. That was tasty, but an expensive product.
I got a big chunk of the spreadable sausage from Anthony & Sons Panini Shoppe, and knew right away I wanted to combine it with a bitter green like broccoli rabe. We simmered the spreadable meat before adding the broccoli, and wilted it in the pan.
What was great about this dish was how simple it was, yet it had some complex flavors. I still have half of ‘nduja left, and now I’m trying to figure out what to make.
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