ryvita ideas
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- Gillthepainter
- Posts: 3687
- Joined: Wed Apr 25, 2012 11:53 am
- Location: Cheltenumb
Re: ryvita ideas
Sue.
Looks like you are on point. Jamie O'lover is doing nduja spaghetti and vongole on Channel 4 tonight 8pm.
Quick n easy. I'm not sure he does anything else, does he?
https://www.facebook.com/jamieoliver/vi ... 578669807/
Think I might watch, if there's not a programming clash.
Looks like you are on point. Jamie O'lover is doing nduja spaghetti and vongole on Channel 4 tonight 8pm.
Quick n easy. I'm not sure he does anything else, does he?
https://www.facebook.com/jamieoliver/vi ... 578669807/
Think I might watch, if there's not a programming clash.
Re: ryvita ideas
Thanks for the heads up Gillthepainter. I'd never heard of nduja so we'll hopefully see what sort Jamie uses and how in a pasta dish if its sold (or also sold) as a spread.
@mark111757: I'll report back after the prog if I glean anything you might find helpful, although it would be the blind leading the blind, doh!, so hopefully a more knowledgeable person would know more about the nduja that you can get in the US than I.
@mark111757: I'll report back after the prog if I glean anything you might find helpful, although it would be the blind leading the blind, doh!, so hopefully a more knowledgeable person would know more about the nduja that you can get in the US than I.
- mark111757
- Posts: 1091
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: ryvita ideas
Thanks guys......I did not see any extra listings for the show. So the king of stylee is back. I will check it out when it hits the down load circuit...
- mark111757
- Posts: 1091
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: ryvita ideas
There is product called nduja for fa sale at Walmart.com
Re: ryvita ideas
mark111757, Here goes:
The Italian nduja Jamie used looked like a small slab of squashy sausage mix, decidedly paprika red coloured. (To me, the texture looked like an ordinary soft sausage mix before it's put into a skin.) He said it included different types of pork (I don't know if he meant the cuts or cured or both) plus lots of spicing.
Jamie pulled little bits off and briefly melted them down to "nothing" in a hot frying pan, the intention being to use the resultant oily mush for a flavour coating when he stirred/tossed the cooked clams and linguine in it. So there were no discrete slices or chunks of nduja in the finished dish (that I could see).
I'd think your locally available spread looks similar, but I've no idea if it'd be genuine Italian, or if it would make much taste difference if it weren't since Jamie equated nduja with chorizo anyway so it can't be that special, just Italian not Spanish. Presumably USA-made wouldn't carry the wasteful transcontinental air miles or shipping cost either.
HTH
PS: Might want to check if yours is "Ready to eat" or needs cooking, as chorizo can be either.
The Italian nduja Jamie used looked like a small slab of squashy sausage mix, decidedly paprika red coloured. (To me, the texture looked like an ordinary soft sausage mix before it's put into a skin.) He said it included different types of pork (I don't know if he meant the cuts or cured or both) plus lots of spicing.
Jamie pulled little bits off and briefly melted them down to "nothing" in a hot frying pan, the intention being to use the resultant oily mush for a flavour coating when he stirred/tossed the cooked clams and linguine in it. So there were no discrete slices or chunks of nduja in the finished dish (that I could see).
I'd think your locally available spread looks similar, but I've no idea if it'd be genuine Italian, or if it would make much taste difference if it weren't since Jamie equated nduja with chorizo anyway so it can't be that special, just Italian not Spanish. Presumably USA-made wouldn't carry the wasteful transcontinental air miles or shipping cost either.
HTH
PS: Might want to check if yours is "Ready to eat" or needs cooking, as chorizo can be either.
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: ryvita ideas
I didn't warch Jamie, but your description of nduja as having the same squidgy texture as raw sausage meat is spot on.
The Walmart stuff looks good Mark
I've had both UK and Italian made nduja in London, it varies a bit but it's always quite strongly flavoured and soft
In my experience (eaten it in Minorca and Mallorca) Sobresada is a bit less spicy and a bit more coarsely ground, though not chunky.
The Walmart stuff looks good Mark
I've had both UK and Italian made nduja in London, it varies a bit but it's always quite strongly flavoured and soft
In my experience (eaten it in Minorca and Mallorca) Sobresada is a bit less spicy and a bit more coarsely ground, though not chunky.
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