This was FABULOUS and completely demolished within minutes as an appetizer for 6 people at Thanksgiving. I was asked for the recipe and told I have to make it again for upcoming holidays and other events. I served it with some baguette slices brushed with olive oil, garlic powder and some crushed rosemary. SO good!! Thank you for the recipe!
Why did you bring this into my life? Thought I would just make a batch this morning to take for Thanksgiving at my sisters; now I have to make a second batch. Really, really good.
Thank you, thank you, thank you. I am the only person in the family who loves Salami. I now buy 1/2 pound of Salami and it sits in the refrigerator for days. I have come to realize that if my family doesn't know what something is, when they taste it and it is good, they will eat it. You have given me another way to get my family to eat something I know they will like, once it is tried. I believe I can change a thing a two and they will learn to love Salami.
I have to send my husband to work Friday with an appetizer for Italian 'culture day.' I usually send vegan stuff -- not because we are, but because I know those poor pitiful souls typically get left out of party planning in Texas. This time, they're SOL. I'm sending this. Cheers! The hardest part will be grill toasting all that bread!
If you're anticipating Italians there, you may want to consider sticking with a non-meat appetizer for Friday; most Italians are Catholic and ought to be abstaining from meats on Fridays anyways. That being said, this spread does look (and I'm sure tastes) wonderful. All the best!
Chef John!!!! Why did it take soooo long to find you, just last week, I've been watching food blogs Forever!!! Been in the restaurant business for 30 years, and I can truly say you have taught me sooo much and inspired me. I would like to humbly request Carne Guisada. My all time Mexican dish. I'd like to see your version and try it. Much love and new found fan from The Woodlands, Texas.
I'm Italian and all I can say is that this is one of the most accurate "quick nduja" recipes around. My only question is: why not using lard (or as we call it Strutto) instead of butter? For all the rest, absolutely great. I might even actually make this.
@@LCFC81 Dredd: "You can jump into this conversation... anytime" Rob Schneider (in the only movie he's ever been funny in): "But that's SUICIDE!" Dredd: "Yes... but it's legal"
About 35yrs ago I got the bright idea to add this to my classic Marinara and kick it up a notch. What it did was create a legend _ my now famous (In our family) 'Magic Marinara' that makes any recipe taste better. Known far and wide as the best thing Evah! I make it in big batches and freeze it so its always on hand to use with Pasta, seafood, Pizza, lasagna, everything.
I made it, following these instructions to the letter. Right out of the food processor, it's delicious. Now it's tightly sealed in the fridge getting the overnight rest. My plan is to store half in the fridge, and make small patties to freeze for later. First recipe will be plain on toast, then mixed with scrambled eggs.
Okay I just tried this except instead of butter I used ketchup, and instead of salami I used frozen chicken nuggets and needless to say I am not impressed with your recipe sir.
LOL!! There is an old joke about undereducated and ignorant Russian serfs "reproducing" the Countess' recipe at home with the poor ingredients available to them. They too, were not impressed by the recipe. But I sure you know the joke, Mr. Onion.
Sadly, I've been on enough recipe sites to know that there are people that really do stuff like this and have the nerve to diss the recipes. Health nuts are the absolute worst with this. "Ur, I replaced the bacon with turkey breast. This recipe is dry!"
I have got to stop watching your vids in the middle of the night. I get so hungry and having had this before, but it's been a while, my mouth starts watering. I can not eat at 2 AM in the morning... Anymore,... After tonight. Now where did I put that Italian bread, ham and swiss cheese...
Couldn't believe my eyes when I saw this recipe pop up. I've been using it on pizza for a while now, but never knew if I was pronouncing it correctly. I guess I got lucky. I must try making this. It's just bonkers on pizza, but I wince every time I pay about $10 for a tiny tube of it. Thanks, Chef. You rock!
Thank you for this recipe! Nduja is an essential ingredient of one of my favourtie dishes and is ridiculously expensive in the UK. One supermarket chain stocks it at reasonable prices, but only in very, very few of its stores (none in the city I now live in) and online it costs an arm and a leg.
I've been wanting to make this for some time and finally got around to doing it. Super simple to make. Now, I have made nduja and except for the odd hunk of salami that I found when spreading this, one would be hard pressed to tell it from the real thing. I did make one slight addition. I found a jar of smoked hot paprika, so given that nduja is often cold smoked, I added about a tablespoon of the smoked paprika. This an excellent appetizer and I will definitely be making this again. Thanks Chef John....always enjoy watching your videos!!
Heartburn is a funny thing. Had them back when I was in a stressful job and drinked + smoked. Now I dont drink and took 2 weeks carnivore - diet and ate only meat and fat, a lot of it. Heartburns are mere a memory. I still smoke, a lot less though.
As i can not stand olive oil or at least what passes for it in the UK, i modded your recipe and used lard and butter. It worked well for me at least and the family really liked it, I now make a fresh batch each week while eating the batch produced the previous week. One thing i tried was adding it to sauces and it worked really well IMHO, especially if you make the sauce the day before the flavours meddle and mature. Thanks for the recipe take care and God bless.
church picnics are the best test audience. They're used to bland midwestern and deli foods, so anything fancy will make you an instant celebrity. I brought some homemade Thai green papaya salad with prawns (som tom/som tum) to my grandpas church BBQ a couple years ago and they still ask for the recipe.
The Italian deli/market/restaurant that I work at just started carrying these Calabrian peppers! They’re delicious, and probably about the same heat level as a jalapeño. It just so happens we also sell all the ingredients (minus the butter). Looks like I’ll be trying this soon
Reminds me of a family thing my mom would make called pizza burgers. Salami, pepper jack, bologna, mozzarella all ground by hand through a hand cranked grinder ( important for the right texture) combine with pizza sauce and spread on top of some shitty white bread buns. bake at 375 for 9-13 min and they are fucking amazing.
Hey, this is something to the Spanish Sobrasada. Almost the same thing. It is cured raw with paprika, pepper, salt, and peppers. It is cured in an intestine, hung to cure, and then served with toast with red wine. Sobrasada is really spread not sliced. Either way, this version looks delicious.
Wow! Your thumbnail game has improved massively recently! Am I supposed to be licking the screen? Chef John, could you make something Lithuanian? The easiest thing to make would be Cold Beetle Soup, but it does requires kefir, which I think is hard to come by in the USA. If you can't, then Zeppelins would great. I am 100 percent sure you would be able to make your own awesome version of it!
Kefir is not hard to come by! Know most major full-service supermarkets, and even ALDI (although they don't carry plain on a regular basis) has it. Fermented things have become more popular lately, like kombucha, beer, yogurt, sauerkraut, and pickles
I love this stuff!!!! Soho House Toronto makes an amazeballs pizza with this stuff. Pretty sure they make it the traditional way from scratch... But if Chef John says this is as good, then I'm onboard!
@@DogeUSA When I made that comment two years ago... the Toronto House made it from scratch in their own kitchen. I know because I made it with the kitchen crew - so they weren't buying it.
Yeah Pure lard would work better - But a lot of mainline grocery store lard in the U.S. is anything but pure. It's usually stepped on and cut like street cocaine.
David, you got it right, and those were my own thoughts. And considering the real odds, I too will risk the cardiac arrest. Some, go by what they read and not by what they taste.
So Chef John, why not make a slow cooker pork shoulder and then use the rendered pork fat from that the next day. Also this is gold for those of us on a ketogenic diet
My new version of "Clams Casino": in 1 stick of butter sauté 1/2 cup each finely diced celery, red bell pepper (or red and green), and shallot until soft. Add some black pepper - no salt. Dived this mixture amongst 4 dozen, raw littleneck (I frankly like cherrystones as well) clams on the half shell. Top each clam with 1/2 teaspoon (or more!) of Chef John's Njuda. For variation, you can sprinkle some panko on (or not). Place clams in a ripping 450F oven for about 6 or 7 minutes. Enjoy! (where did I hear that before?) There are not many things that surpass bacon where bacon is called for, but this is one of them.
Check out the recipe: www.allrecipes.com/Recipe/269181/Spicy-Salami-Spread-Nduja/
This was FABULOUS and completely demolished within minutes as an appetizer for 6 people at Thanksgiving. I was asked for the recipe and told I have to make it again for upcoming holidays and other events. I served it with some baguette slices brushed with olive oil, garlic powder and some crushed rosemary. SO good!! Thank you for the recipe!
Why did you bring this into my life? Thought I would just make a batch this morning to take for Thanksgiving at my sisters; now I have to make a second batch. Really, really good.
Thank you, thank you, thank you. I am the only person in the family who loves Salami. I now buy 1/2 pound of Salami and it sits in the refrigerator for days. I have come to realize that if my family doesn't know what something is, when they taste it and it is good, they will eat it. You have given me another way to get my family to eat something I know they will like, once it is tried. I believe I can change a thing a two and they will learn to love Salami.
Watch your cholesterol sir. I love it as well.
Wish you and a guy above me all tbe best. Salami is fking awesome. And hell yeah , cholesterol is BS . I prefer eat good more than look good.
I have to send my husband to work Friday with an appetizer for Italian 'culture day.' I usually send vegan stuff -- not because we are, but because I know those poor pitiful souls typically get left out of party planning in Texas. This time, they're SOL. I'm sending this. Cheers! The hardest part will be grill toasting all that bread!
If you're anticipating Italians there, you may want to consider sticking with a non-meat appetizer for Friday; most Italians are Catholic and ought to be abstaining from meats on Fridays anyways. That being said, this spread does look (and I'm sure tastes) wonderful. All the best!
James Dooling .....where does your husband work?
KyleOfCanada o
That is so nice of you! :)
James, you are a sweetheart!
Chef John!!!! Why did it take soooo long to find you, just last week, I've been watching food blogs Forever!!! Been in the restaurant business for 30 years, and I can truly say you have taught me sooo much and inspired me. I would like to humbly request Carne Guisada. My all time Mexican dish. I'd like to see your version and try it. Much love and new found fan from The Woodlands, Texas.
I'm Italian and all I can say is that this is one of the most accurate "quick nduja" recipes around. My only question is: why not using lard (or as we call it Strutto) instead of butter? For all the rest, absolutely great. I might even actually make this.
I'm Italian I never even heard it sounds like it's an Indian thing
@@oiyabastard7275 what rock you living under, nduja (Calabrian dialect) became fashionable about 5 years ago.
oiyabastard I can't believe you've never heard of it.
I don't think they even sell lard in US supermarkets... do they?
Robin Betts Not that I've seen. Kinda pricey online too
You are after all, the Judge Dredd of your Spicy Salami Spread
Eat Spicy Salami Spread. It is good for the environment, and it's okay for you.
Kudos for bringing Judge Dredd in to this.
I knew you'd say that.
@@LCFC81 Dredd: "You can jump into this conversation... anytime"
Rob Schneider (in the only movie he's ever been funny in): "But that's SUICIDE!"
Dredd: "Yes... but it's legal"
And the Judge Dredd of your heart disease dead...
You are the Bill and Ted of your spicy salami spread.
About 35yrs ago I got the bright idea to add this to my classic Marinara and kick it up a notch. What it did was create a legend _ my now famous (In our family) 'Magic Marinara' that makes any recipe taste better. Known far and wide as the best thing Evah! I make it in big batches and freeze it so its always on hand to use with Pasta, seafood, Pizza, lasagna, everything.
I made it, following these instructions to the letter. Right out of the food processor, it's delicious. Now it's tightly sealed in the fridge getting the overnight rest. My plan is to store half in the fridge, and make small patties to freeze for later. First recipe will be plain on toast, then mixed with scrambled eggs.
My parents once brought tthis spread from their vocation in calabria. I found it in the fridge and fell instantly in love!
I didn't even know this existed until this very moment😍
Now your life will be divided into before and after.
Okay I just tried this except instead of butter I used ketchup, and instead of salami I used frozen chicken nuggets and needless to say I am not impressed with your recipe sir.
LOL!! There is an old joke about undereducated and ignorant Russian serfs "reproducing" the Countess' recipe at home with the poor ingredients available to them. They too, were not impressed by the recipe. But I sure you know the joke, Mr. Onion.
NO: Try using a different knife! ;)
You are, after all, the Bill Gates of how your bad Food Wishes knockoff rates.
Sadly, I've been on enough recipe sites to know that there are people that really do stuff like this and have the nerve to diss the recipes. Health nuts are the absolute worst with this.
"Ur, I replaced the bacon with turkey breast. This recipe is dry!"
Good one! I laughed out loud!
I have got to stop watching your vids in the middle of the night. I get so hungry and having had this before, but it's been a while, my mouth starts watering. I can not eat at 2 AM in the morning...
Anymore,...
After tonight.
Now where did I put that Italian bread, ham and swiss cheese...
Omg. You have recipe for everything ❤
I made this last weekend- gone in about 15 minutes! Make at least 2 batches or your guests will be upset. This is dangerously delish. Thank you Chef!!
Couldn't believe my eyes when I saw this recipe pop up. I've been using it on pizza for a while now, but never knew if I was pronouncing it correctly. I guess I got lucky. I must try making this. It's just bonkers on pizza, but I wince every time I pay about $10 for a tiny tube of it. Thanks, Chef. You rock!
Thank you for this recipe! Nduja is an essential ingredient of one of my favourtie dishes and is ridiculously expensive in the UK.
One supermarket chain stocks it at reasonable prices, but only in very, very few of its stores (none in the city I now live in) and online it costs an arm and a leg.
I've been wanting to make this for some time and finally got around to doing it. Super simple to make. Now, I have made nduja and except for the odd hunk of salami that I found when spreading this, one would be hard pressed to tell it from the real thing. I did make one slight addition. I found a jar of smoked hot paprika, so given that nduja is often cold smoked, I added about a tablespoon of the smoked paprika. This an excellent appetizer and I will definitely be making this again. Thanks Chef John....always enjoy watching your videos!!
I don't know, Chef John... I am getting heartburn just watching this.
oh man, I'm getting heartburn just watching this, but it looks absolutely amazing & I want
Heartburn is a funny thing. Had them back when I was in a stressful job and drinked + smoked. Now I dont drink and took 2 weeks carnivore - diet and ate only meat and fat, a lot of it. Heartburns are mere a memory. I still smoke, a lot less though.
I made this! So easy and a great addition to the appetizers when entertaining.
Great work! 2nd to last pic of toast with scrambled eggs made me drool.
Saw the title and couldn't wait to try this. AWESOME! Also that pig table cloth....
As i can not stand olive oil or at least what passes for it in the UK, i modded your recipe and used lard and butter. It worked well for me at least and the family really liked it, I now make a fresh batch each week while eating the batch produced the previous week. One thing i tried was adding it to sauces and it worked really well IMHO, especially if you make the sauce the day before the flavours meddle and mature. Thanks for the recipe take care and God bless.
Another one I need to try!!!!
My church picnic will be my test group for new recipes ❤️
church picnics are the best test audience. They're used to bland midwestern and deli foods, so anything fancy will make you an instant celebrity. I brought some homemade Thai green papaya salad with prawns (som tom/som tum) to my grandpas church BBQ a couple years ago and they still ask for the recipe.
The Italian deli/market/restaurant that I work at just started carrying these Calabrian peppers! They’re delicious, and probably about the same heat level as a jalapeño. It just so happens we also sell all the ingredients (minus the butter). Looks like I’ll be trying this soon
Reminds me of a family thing my mom would make called pizza burgers. Salami, pepper jack, bologna, mozzarella all ground by hand through a hand cranked grinder ( important for the right texture) combine with pizza sauce and spread on top of some shitty white bread buns. bake at 375 for 9-13 min and they are fucking amazing.
Thank you! I tried Nduja for the first time a couple years ago, buy its no longer sold at my grocery store. So I'm definitely trying this recipe!
😢
Hi zeeshan ali khan here you are a very great chef your recipes are very nice and your teaching techniques are very easy and useful
When Chef John said “you are the mami of your spicy-made salami” I FELT THAT
I had this once at an Italian place in New York and I've thought about it, like, once a week since then. It's that good.
Sounds delicious ! What a great appetizer !
Oh my I am in love with this recipe! Thank you!
Mmmmmm, served with a nice big Greek salad is wonderful!
Nduja on pizza is the GOAT
This speaks to me in so many ways...... Salami Mmmmm.
I love Nduja, your's looks amazing!
Your videos are so comforting
This is the best channel on TH-cam, and there is a lot of competition for that title. Love these soothing delicious videos.
Tried this over the weekend. This recipe is great!!!!!
Come Spring with will drive to Milwaukee for some Italian sausage, pickings here in Green Bay are slim, another one out of the park Chef John.
Oh I love this chef.
Perfect addition to those holiday appetizers
Hey, this is something to the Spanish Sobrasada. Almost the same thing. It is cured raw with paprika, pepper, salt, and peppers. It is cured in an intestine, hung to cure, and then served with toast with red wine. Sobrasada is really spread not sliced. Either way, this version looks delicious.
Mmmm........I can't wait to try this next week. Chef John, you're the best
Awesome! Great job! Thank you very much!
You are the best, learned so much from your channel. Grazie mille chef John
And as always, another great video !
Never knew any thing like this. It looks really good. Have to give it a try.
I like ur cooking way so much ...even ur English accent is lovely ....regards
Yay for something I've never heard of!! I love it when you introduce new things that have to be AMAZING!!! Can't wait to try.
MMM...heartburn spread! That looks delicious!
This was divine, Chef John!
You are, after all, the chef John of your parmesan!
this looks delicious! Will have to try this next time i host!
Gorgeous spicy Salami spread! I’m making this tomorrow night!😍💓💞🔥😎🔥🔥😎
Oooooo! Salami squared. My delicatessen only sells salami round 😂. But I would be happy to try your version 😋
Wow this looks amazing! I’ll be making this for our holiday parties for sure!
This is genius!!!Chapeau bas!!!🏆
This is magnificent and my friends are going to be soooo HAPPY! Thanks, Chef John!
I love nduja of course being in Italy is a lot easier to get in handy...if I couldn't find I would use your recipe seems so good!
Wow! Your thumbnail game has improved massively recently! Am I supposed to be licking the screen?
Chef John, could you make something Lithuanian? The easiest thing to make would be Cold Beetle Soup, but it does requires kefir, which I think is hard to come by in the USA. If you can't, then Zeppelins would great. I am 100 percent sure you would be able to make your own awesome version of it!
Kefir is not hard to come by! Know most major full-service supermarkets, and even ALDI (although they don't carry plain on a regular basis) has it. Fermented things have become more popular lately, like kombucha, beer, yogurt, sauerkraut, and pickles
@@Margar02 Good for then. I didn't know that :) Do you like it?
By the way, those who don't know, search for kombucha ;D
Licking the screen?Done it already. ...more than once
@@steveg8322 You are not alone...
This would be a great gift for a salty/ meat lover !
That. Looks. Delicious.
I'm a vegetarian but I still enjoy listening to your voice
His voice is fine... but his modulation makes me feel insane
@@LydiaHChrist it takes some getting used to
You are the best ! Love your videos. Going to make it this weekend
I love this stuff!!!! Soho House Toronto makes an amazeballs pizza with this stuff. Pretty sure they make it the traditional way from scratch... But if Chef John says this is as good, then I'm onboard!
Im pretty sure Soho House buys their nduja.
@@DogeUSA When I made that comment two years ago... the Toronto House made it from scratch in their own kitchen. I know because I made it with the kitchen crew - so they weren't buying it.
This is a great channel. Thank you for so many wonderful dishes. I will work hard to make the time to try these.
Oh wow this is right up my ally!! I cant believe this is real it looks so good, must try
Omg that looks delicious
Oh man!! I NEED to try this!!
I know someone who loves salami as much as I do would love this!
Thank you! I will definitely try this.
That looks amazing. I really want to make it as a spread I bring for thanksgiving, now.
Was recently thinking of how much I miss nduja. Thank you for this!
Bravo, really amazing recipe!
Why not use lard instead of olive oil and butter if you want to mimic pork fat?
I'd say that's a perfect substitute. Just olive oil and butter is the way you go if you want to avoid cardiac arrest for a few more years.
Yeah i wonder the same thing.
Yeah Pure lard would work better - But a lot of mainline grocery store lard in the U.S. is anything but pure. It's usually stepped on and cut like street cocaine.
David, you got it right, and those were my own thoughts. And considering the real odds, I too will risk the cardiac arrest. Some, go by what they read and not by what they taste.
@@Toiked1 Funny thing is - Pure Lard isn't all that bad for you. It just has a PR problem.
Oh my goodness, this looks divine!
This looks sooooo good
I just love your channel! I’m always eager to watch a new video.
Nduja over Pasta. Had in Tropea Calabria. Amazing.
This looks worth the heart burn, chef!
That looks absolutely amazing, make from some of my favorites too.
Soo gonna try this. Never heard of Nduja.
And the family holidays are coming up. Mmmm!
I am going to try this!
We should, as ZeFrank might say, "Do like the Nduja do."
What fun would a Chef John ZeFrank collaboration be?!
Omg always wanted to taste this
So Chef John, why not make a slow cooker pork shoulder and then use the rendered pork fat from that the next day. Also this is gold for those of us on a ketogenic diet
Exactly what I was thinking, Brian. :-)
Thank you for pronouncing Nduja correctly.
This looks amazing!
see thats why I love you and your channel Chef John! you always know exactly what im craving !!! im so gonna make this, this weekend
My new version of "Clams Casino": in 1 stick of butter sauté 1/2 cup each finely diced celery, red bell pepper (or red and green), and shallot until soft. Add some black pepper - no salt. Dived this mixture amongst 4 dozen, raw littleneck (I frankly like cherrystones as well) clams on the half shell. Top each clam with 1/2 teaspoon (or more!) of Chef John's Njuda. For variation, you can sprinkle some panko on (or not). Place clams in a ripping 450F oven for about 6 or 7 minutes. Enjoy! (where did I hear that before?) There are not many things that surpass bacon where bacon is called for, but this is one of them.
I will be taking this to a party tonight!
My food wish is your take on Chinese Style Black Bean Short Ribs. They're the ultimate comfort food when its cold.
Chef John knows... You bring his Spicy Salami to a party... Oh, people are gonna be talking! Legend! 6:15
I had to put a bucket under my mouth to catch all the drool while I was watching this. You made me so hungry!
Looks so amazing!
Very interesting to see