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
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Ingredients
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1 cup
finely diced soppressata (127 grams)
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3 tablespoons
extra-virgin olive oil (42 grams)
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2 tablespoons
crushed/minced Calabrian chiles (36 grams)
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2 tablespoons
minced sun-dried tomatoes (36 grams)
Directions
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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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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