What You Need to Know
The emulsion is formed by blending pork fat, red pepper flakes, and garlic, which creates a stable mixture of fat and water. The red pepper flakes provide a source of heat, while the garlic helps to stabilize the emulsion.
This spread is typically served with bread or used as a topping and is a staple of Calabrian cuisine.
Steps
- 1.
'Nduja arancini (Sicily, Italy): Provides spicy richness in rice ball filling
- 2.
Korean-style 'nduja kimchi stew (Fusion cuisine): Adds umami depth to fermented vegetable broth
- 3.
'Nduja butter for steak (Modern gastropub cuisine): Creates a compound butter with heat
The Science
Primary Reaction
Emulsification