Recipe Tag: kahawai
The spicy, spreadable Calabrian salami ’nduja (pronounced en-DOO-ya) is rightly having a moment in the sun; its bright red colouring – thanks to paprika – is matched by the intensity of the spicy chilli. Think of it as a spicy chorizo that is ready to eat as it is, but hotter. Mellowed out here by the green tomato pickle and the smoked fish, it is decidedly moreish. It can be found in some speciality food stores; I got mine from the Grey Lynn Butcher.
If you have a covered wood or charcoal barbecue, the tomatoes for this recipe can be smoked directly on the barbecue. Raise the tomatoes a little away from the heat source to prevent them from overcooking.