nduja salami is ready to eat, I'm excited to play around with different applications for this savory, salty, spicy pork butter. One traditional recipe is for arancini, fried balls of rice, cheese, and a tomato ragu. While some arancini are small, marble-sized hors d'ouerves, Calabria makes larger, conical arancini with a heart of cheese and nduja.
Showing Carla a video of someone cracking through the crusty shell of
the arancini and releasing the gooey, cheesey innards, Carla put her
hand over the video and declared "I don't want to see that again until
I'm actually eating it!"
Served with sauteed Swiss chard (to make a desperate plea towards a healthy dinner) the arancini were fabulous. I'm hard pressed to think of something I would change about this recipe, but I'm curious how it would be if I inverted the cheese and nduja nugget. Would the nduja be runnier?
|Taleggio and Homemade Nduja|