If you haven’t been exposed to ‘Nduja yet, get ready for your world to be rocked. Seriously.
This spicy, spreadable salami comes from the Calabria region of Italy but is available from some of our favorite American charcutiers – La Quercia and Nduja Artisans. Chunks of prosciutto and speck are ground together with spices and Calabrian chiles, giving nduja an unmistakable porky, spicy and tangy flavor. It might be one of the most versatile ingredients sold in the Aperitivo meat case – we use it in vinaigrettes, serve alongside burrata, stuff into dates and spread on the ever-popular Hot Calabrian sandwich.
At home, a scoop of nduja can do wonders for sauteed peppers and onions, makes an amazing pizza topping, is the best secret ingredient in carbonara and this… ‘Nduja Honey Butter.
Creamy, salty, sweet and spicy, this butter is insane with no limits on how to use it – a generous smear on a breakfast sandwich, tossed with zucchini noodles, rubbed on salmon before roasting… the possibilities are endless.
This recipe can be easily scaled up or down. Only have half a package, use half a stick of butter! Don’t want it to be too spicy? Use less ‘nduja. We are big fans of cultured butter here at Aperitivo, but no need to use here. Regular unsalted butter works just fine. Save your fancy butter for when it should be just about the butter.
‘Nduja Honey Butter
Ingredients
- 1 package 'nduja – try La Quercia or 'Nduja Artisan
- 1 stick unsalted butter
- 1 Tbsp honey, plus more to taste – try Sleeping Bear Dunes
Instructions
- Allow the butter and 'nduja to sit out and come to room temperature. (The butter will take longer).
- In a mixing bowl, stir together the 'nduja, butter, and honey until combined. Taste, then add additional honey or salt if needed.
- Eat with a spoon directly out of the bowl, or store in the fridge in an airtight container. Let come up to room temperature for easier spreading.