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Vagus | 18:26 Thu 14th Dec 2023 | Food & Drink
26 Answers

Anyone used this in their cooking?

I confess if never heard of it but was browsing things with sprouts and came across a recipe using butter beans, sprouts and nduja, which I'm going to make as an accompaniment to a pork and chickpea stew, for Saturday evening.



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This might explain the consistency...from the link I  provided 

✅ By opening the jar, the product appears as a solid grainy paste, it should not be used cold as the fat must melt to release all the aromas and flavors, but it must not even be burned, it is advisable to use the nduja heater (Scalda Nduja), or just spread it on very hot foods, such as freshly drained pasta, or pizza that has just come out of the oven.

Thank you.

I want some now 😋

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I will report back after I've made, and we've eaten, the sprouty thing with this stuff in it. I hope it's not a big let down, along with the pork and chickpea stew, haven't made either of them before. I do like to try new recipes though, and fortunately we're both pretty adventurous in our culinary adventures 😋😋😋

I've used it and it can be put into many dishes and not just sprouts! I've tended to use it with pasta.

I bought some from Waitrose a while ago - we found it unpleasantly hot and it killed the flavour of the other ingredients.

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