In Italian ‘Spianata’ means flattened, this salami is shaped almost like a ciabatta loaf shape. ThisCalabrian salami is made in the traditional round shape, seasoned with salt, pepper and red chillis, then pressed to give it its unique flattened shape.
This salami has quite a fine texture and an intense aroma and pepper taste. The addition of chilli gives the Spianata Calabra a real kick (after about 3 seconds!), but without overpowering the flavour.
N’duja is one of my favourite things in the world, it’s a soft, spreadable, spicy pork Salami from Calabria. It tastes amazing on pizza, in pasta sauce or even just spread on bread or toast. You can also make your own at home.
200g Bucatini pasta, but spaghetti or linguine would work just as well
50g Calabrian Spianata, chopped into small dice
50g N’duja, this is flexible depending how hot you want it.
Freshly chopped flat-leaf parsley
(1) . Bring a pan of water to the boil for your pasta. Once it’s boiling add a good pinch of salt, let the water return to the boil the add your pasta.
(2). If the pasta takes 10 minutes to cook I always cook it for 8 minutes then add it to my sauce to cook for the last two minutes.
(3). While the pasta is cooking put a pan on the heat with a glut of olive oil .
(4). Add the diced Spianata and N’duja and allow the N’duja to melt and the Spianata to crisp up. Both the salamis will release their oils and flavours into the oil.
(5). Add the passata and stir together, so the passata picks up all the flavours in the pan. Leave to cook together until your pasta is ready.
(6). When your pasta is cooked add it to the pan, add your chopped parsley and stir together so the pasta is coated with the sauce. Leave the pasta to cook in the sauce for a couple of minutes.
(7). Serve into bowls with grated Parmesan on top.