Pages Navigation Menu
Categories Navigation Menu

Trend Spotting: ‘Nduja

nduja2Never heard of ‘Nduja (pronounced “en-doo-ya”) before?  While most of us could easily identify paper-thin Prosciutto, savory Soppressata, and olive-studded Mortadella from a board of Italian charcuterie, the spicy Calabrian sausage has only just begun to command notice in New York.

Derived from the Latin word “inducere,” the characteristically fiery, spreadable salami is made from roasted hot red peppers, aromatic herbs, and a variety of pork cuts culled from the head of the pig (tastes way better than it sounds!). And while it’s typically served folded into tomato sauce or smeared on toasted bread, we’ve spotted ‘Nduja used in a tasty variety of ways on a growing number of restaurant menus; both classically Italian and non.

lThe Madison Avenue branch of A Voce melts ‘Nduja over rustic Gnocco alla Romana with Red-Wine Braised Octopus, while the Columbus Circle outpost uses it to emulsify a heady Vinaigrette, drizzled over pan-roasted Branzino.  At the recently revamped Franny’s in Park Slope, ‘Nduja adds a jolt of meaty umami to an unusual Turnip Frittata, strewn with salty Capers and buttery Pine Nuts.  And over at Blanca, the high-end tasting restaurant attached to Roberta’s in Bushwick, chef Carlos Mirarchi is known for tucking ‘Nduja into one or more of his 25+ courses; hope for the potent, ‘Nudja-stuffed Raviolo, seasoned with licorice-flavored Anise Hyssop.

9199816963_23a8b36f59April Bloomfield may be associated with refined British food, but the Italian cured meat makes frequent appearances at her Midtown gastropub, The Breslin.  You’ll spot ‘Nduja in a unique, winter-appropriate Panzanella (bread salad) with Heirloom Celery, Taleggio Cheese and Radish, and in an impossibly rich plate of Fried Sweetbreads, paired with plump Beluga Lentils and briny Castelvetrano Olives.  Considering his love for fatty, melting Bone Marrow, we’re not quite as surprised to find Harold Dieterle experimenting with ‘Nduja at his Italian-German restaurant.  It appears as a simple topping for Crostini at The Marrow, along with clouds of Whipped Ricotta, and in a surprisingly delicate Omelet, its musky spiciness offset by Mascarpone, Chives, and Arugula.

l-1Back in Brooklyn, Jewish chef Jason Marcus takes his Traif theme to the next level with the highly seasoned pork product, which gets smeared on Toast and served alongside a Fricassee of Escargot with Braised Artichokes and Mushrooms.  ‘Nduja is far from being kosher, but it is indisputably delicious!

A Voce
41 Madison Ave., at 26th St.
(212) 545-8555
avocerestaurant.com

Franny’s
348 Flatbush Ave., btwn.Sterling Pl & Douglass St.
(718) 230-0221
frannysbrooklyn.com

Blanca
261 Moore St., btwn.White & Bogart Sts.
(646) 703-2715
blancanyc.com

The Breslin
20 W 29th St., btwn. Broadway and Fifth Ave.
(212) 679-1939
thebreslin.com

The Marrow
99 Bank St., btwn. Hudson & Greenwich Sts.
(212) 428-6000
themarrownyc.com

Traif
229 S 4th St., btwn. Roebling & Havemeyer Sts.
(347) 844-9578
traifny.com

One Comment

  1. I love calabrese foods and ‘nduja it’s wonderful. The origin of the nduja has not yet been established, according to some scholars was introduced by the Spaniards in the sixteenth century along with the chili, but according to the term “andouille” is reminiscent of a French sausage that may have been imported during the period of Napoleon, we are around the years from 1806 to 1815.
    When you came in Italy go and eat in some ristoranti a roma in Italy.
    Bye!

Leave a Comment

Your email address will not be published.