The traditional 'nduja was invented most likely around the time when Calabria was a Spanish dominion.
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Chicken tikka masala is the UK's most popular dish and no one really knows if it's origins are actually from India or the United Kingdom.
I usually compare artichokes to chicken fingers or just finger food in general because like all finger foods you eat them with your hands and it's kinda sloppy and kinda fun all at once.
I've been asked to send some "easier" recipes lately and not because you don't like what I've been emailing you every week, but because an easy meal to cook up is always appreciated. I gotcha! Pasta Cabonara with spicy Tomato 'Nduja it is! This is about as easy as it gets for a delicious weeknight (and quick) meal at home folks. Pasta Carbonara uses guanciale or pancetta but you can totally use bacon if you can't find the other two. Trust me, it works, I've tried it myself and...YUM! It also either uses spaghetti or bucatini. I prefer spaghetti because I find bucatini to be slippery and messy. No thanks! My parents could never get me to eat bucatini without a frown.
The twist with this recipe is using our spicy Tomato 'Nduja for that extra umami and salami quality to an already protein-rich dish. Tomato 'Nduja pairs beautifully with pasta carbonara as with so many other dishes. It truly is an 'everything sauce.' I wrote down 2 tablespoons of spicy Tomato 'Nduja, but you can totally add 4 tablespoons instead + extra for serving (I always add more since I do prefer it spicy myself).
Pick up your very own spicy Tomato 'Nduja as well as our NEW sauces (see list below) Wednesday and Saturday this week at Union Square Greenmarket. We will not be attending Friday's market.
If you have a recipe using any of our products and would like to share, please send it to us. We love hearing from customers who use our products for ANY dish they cook up at home. Also, we'd love to feature you and your recipes on our website (with your permission of course).
Most of you are well aware of our spicy vegan Tomato 'Nduja by now. You've either picked it up at our Greenmarket stands, our online shop or your local specialty food store BUT did most of you know that you can (and should be) using this amazing condiment my mom created on EVERYTHING?
Winter's hard for producers like us. Mainly because we deal with regional tomatoes and right now the North East is C-O-L-D! Not ideal weather for growing tomatoes. Tomatoes like the heat (dry and salty air with lots of sunlight ideally).
I explained to my customer that I was not a farmer but a small producer who sources produce from a network of 23 + farms and coops directly. We take whatever they deem as "ugly" or "seconds" and cook, preserve and pickle them into a pantry product that can be enjoyed by customers year round.
Speaking of Winter, this week we got inspired by a recipe we came across on the Wall Street Journal using traditional 'nduja and thought to swap that pork spread out for our vegan Tomato 'Nduja instead and it worked out beautifully.