I just got back from an amazing long week-end near Tropea. I was staying at a friend’s villa, right on the beach, swimming pool, tennis court…
After 5 minutes I got there I was in charge of the kitchen and I had the chance to perform some experiments with Calabrian typical flavours: chili peppers (aka Calabria’s viagra, for their strength), Nduja (a super hot soft fresh salami) Tuna, Tropea’s Onions, fresh Provola.
A quick recipe for pasta with Nduja (out of this week-end most succesful experiment):
For 4 persons
150 gr of Nduja
500 gr of pasta (spaghetti or the kind you prefer, better long)
150 gr of bread crumb
tomato sauce (concentrated)
olive oil
400 gr of fresh ricotta
While the pasta is boiling, melt the Nduja together with the tomato sauce. While draining pasta add to the Nduja and tomato the fresh ricotta and stir. Pour the drained pasta in the pan with Nduja, tomato and ricotta, add olive oil, stir, add bread crumb stir and add a final touch of olive oil. Serve. Enjoy. Ricotta and bread crumb will smoothen Nduja strong taste.
Marco Massarotto 
I have truly appreciated this recipe !!!!!!!
FANTASTICA !!!
Ciao
wolly
tomato sauce???
Non è possibile! Non condivido la tua scelta d continuare a scrivere il blog in inglese… la riprova è proprio questa! Non ti suona veramente male questa meravigliosa ricetta scritta in inglese???
E poi l’italiano è una tra le lingue più usate (è tra le prime 5 del mondo) per i blog!!! (fonte: http://sbloob.pt-art.it/index.php/2007/06/03/la-lingua-italiana-e-la-quarta-tra-i-blog/)
Almeno le ricette… “pleeeeaaaaseeeee” in italiano… «Maccarò m’hai provocato…e io me te magno!»
Antonio 😉
🙂 Antonio.
It doesn’t really matter to me wheter you call it Tomato Sauce or “Salsa di pomodoro”. It matters wether it’s good or not, don’t you think:-)
If the recipe was written in Italian it would be useful to A LOT LESS people.
Concerning the fact we are the fourth language in the blogosphere, I know that fact, I posted about it:
http://hagakure.it/70-milioni-di-blog-il-3-parla-italiano
Point is we are fourth, yes, but we are 3% (and this number is bound to get smaller). So I thought I wanted to share with more than 3%.
In english I can relate with the Italian 3% (you are an example:-)) but also with the spanish, swedish, chinese, americans, russians… and they can get to know Nduja this way:-)
Comunque commento molto simpatico:-)) grazie.
I’m quite impressed. I adore Nduja (and its wicked cousin sardella) but I’ve always found its spicy kick far too strong to be paired simply with pasta — so I’ll definitely have to try this ricotta and bread crumbs combination…
I’d be glad yo prepare it for you, D 😀