We love m ol t or nduja, one of the Calabrian specialties. It 's a very soft and spicy sausage! Is then stuffed into natural casings by hand, has a bright red color and is made with finely chopped pork meat. In ancient times was made with offal (those parts less valuable than an animal, from the heart to the liver, the language of the brain, tail, etc.) and the fat of pork, mixed with chili pepper (ingredient widespread in Calabria), sausage, smoked and then made in recent seasons. The presence of ingredients waste made her a poor food, responding fully to the principles of the domestic economy (Calabria), that "the pig did not throw anything away." It is usually eaten spread on bread but you can taste it in other versions, certainly nduja, the presence of hot peppers, has beneficial effects on the cardiocicolatorio.
Unfortunately at this time we do not have a jar of nduja Calabrian home because there happened to pass from Calabria, in the not so far away from Sicily, but just lacked a paste with hot pepper ... so we decided to reproduce the recipe in plant form!
By now you may have guessed we love creating new flavors in the kitchen that meets our taste, so we thought that the sun-dried tomatoes could well replace the animal part of nduja.
nduja The preparation plant is now a preserve that has more in his niche among our ingredients! For those who love hot peppers is a great idea ... try it!
200g dried tomatoes 3 fresh chillies
extra virgin olive
Wash the tomatoes for few minutes under running water and let it soak in cold water for about 4 hours. Drain and let them dry on absorbent paper until you are completely dried (we we left them for about half a day).
Whisk the first 100g of cherry tomatoes, which add a hot pepper and olive oil extra virgin olive oil, with an immersion blender. Repeat the same procedure for the remaining 100g of cherry tomatoes, 2 peppers and oil if the mixture seems too dry. The consistency of nduja plant will be similar to those of the olive paste. well Fill the jar with olive oil and refrigerate.
Whisk the first 100g of cherry tomatoes, which add a hot pepper and olive oil extra virgin olive oil, with an immersion blender. Repeat the same procedure for the remaining 100g of cherry tomatoes, 2 peppers and oil if the mixture seems too dry. The consistency of nduja plant will be similar to those of the olive paste. well Fill the jar with olive oil and refrigerate.
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