"Where does 'nduja come from?" Is it African? Indian?" Nope, it's neither. It's not even Italian. It's Calabrian. The word " 'nduja " has perplexed many (myself included) and although I have my own theories on its etymological origins (which DO NOT include the French andouille at all), I'm still a bit uncertain. I can totally understand why people would think it derives from the French andouille (pro: ann-DOO-ee) phonetically, but historically it just doesn't add up. Around the time Napoleon decided to stomp on my family's land with his little Corsican boots, Calabrians were already producing 'nduja with the spicy peppers the Spaniards already brought over many years before from South America. The traditional 'nduja was invented most likely around the time when Calabria was a Spanish dominion. The Spaniards also had their own spreadable salami called (to make matters even more confusing) "sobrassada" a word very similar to the famous dried salami "soppressata." (I know. SO confusing!) Somehow somewhere, this sobrassada made its way to Calabria and inspired the spicy salami spread they produce today. The Calabrians (without even knowing) inspired City Saucery's Sauce Boss, my mom, to create a vegan version where she decided to swap the pork for tomatoes (because that's what she decided and I never question my mom in the kitchen). 

Of course, I'll be researching the origin of the word " 'nduja " further in September when I plan on visiting the town of Spilinga where the traditional 'nduja actually comes from. I also plan on bringing our vegan Tomato 'Nduja there too. I'm curious to see how the Calabrians respond. I think it'll get high praise. Either way, I'm going to thank them for inspiring my mom (a native of Calabria herself) to create a delicious vegan version of the classic spicy pork salami spread. You will all definitely be the first to know the Calabrian reaction to our Tomato 'Nduja. Wish me luck!  

This week I decided to send you 10 ways on how to 'nduja. Let me know what you cook up! Have a great Memorial Day weekend everyone!

10 ways to 'Nduja this Memorial Day weekend: 

Use as a bruschetta topping and spread on crackers
Add to a pasta sauce or as a garnish—start with adding some to anyone of our sauces (it will melt in beautifully)
Sprinkle Tomato ‘Nduja on top of pizza
Pair with aged cheeses: Grana Padano, Fontina, Montasio, Pecorino Crotonese (any pecorino really), Provolone, Taleggio.
As a sandwich or burger condiment; or as the main filling in a sandwich
As a garnish for soups (hot and cold)
Make a spicy vinaigrette: melt 3 tablespoons Tomato ‘Nduja with 3 tablespoons olive oil. Whisk into vinegar, 1/3 vinegar to 2/3 olive oil. Let cool or use warm. 
Rubbed under the skin of a chicken before roasting.
With grilled, roasted or seared meat or fish (warm the Tomato ‘Nduja and brush it on just before serving)
Replace the ham in Eggs Benedict with a layer of Tomato ’Nduja.


Pick up your very own Tomato 'Nduja Wednesday, Friday and Saturday this week at Union Square Greenmarket. 


Check out our farmers market calendar for dates. 

See you Wednesday, Friday and Saturday this week at Union Square Greenmarket


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