5 Ingredients or Fewer

Almost Nduja

April  9, 2018
Photo by Ty Mecham
Author Notes

I had trouble tracking down nduja, so I developed this easy-as-heck workaround. It is a best friend to ricotta-smeared toast and hot spaghetti. If you can't find soppressata, any salami will do—just increase the Calabrian chiles to taste. —Emma Laperruque

  • Makes 1 heaping cup
Ingredients
  • 1 cup finely diced soppressata (127 grams)
  • 3 tablespoons extra-virgin olive oil (42 grams)
  • 2 tablespoons crushed/minced Calabrian chiles (36 grams)
  • 2 tablespoons minced sun-dried tomatoes (36 grams)
In This Recipe
Directions
  1. Combine all ingredients in food processor. Pulse until mostly smooth, scraping down as needed. The final coarseness is totally up to you! Store in the fridge and bring up to room temperature before serving.

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Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.