This Nduja flatbread is off the charts and honestly one of my proudest inventions. It has everything I love in a dish – it’s crunchy, has cured meat, burrata, baby greens and lemon – check, check, and check. Oh yeah, and it only takes about 20 minutes to make. That means less time cooking and more time indulging and that’s the kind of math I can get behind.
Look, I know it’s only Sunday, but I’m bringing you this nduja flatbread early in the week so you have time to gather the ingredients for next week’s happy hour. Or, uh, if you’re me, your Wednesday night single lady dinner with a big glass of wine and a fresh episode of Criminal Minds… Specifically, you need to source the nduja. This is not a dish you run to the store at 6 o’clock after work to make for dinner, unless I guess your local grocery is pretty fancy? My barometer of whether ingredients are fancy is whether I can get them at Trader Joes or not.
Actually, Trader Joes did have nduja a few years ago before I really knew what it was. I bought it once, didn’t realize its full potential, and once I realized how amazing nduja was it was gone! I tried writing them emails telling them they should bring it back, but they acted like I was asking them to bring back their tofu edamame nuggets. No thanks.
What’s nduja? It’s a spicy spreadable sausage from the Calabrian region of Italy. I know, spreadable sausage sounds pretty much like meat paste, which might turn you off, but here it is a very good thing. Trust me. Once we cook the flatbread it becomes a thin, but highly flavorful layer on top of the lavash and any worries you had while you were smearing the salami mixture on the flatbread will be gone. The burrata is just the cherry on top of this perfect flatbread.
So this weekend let all take a moment to just sit and enjoy this. Have a glass of wine and relax for once in your hectic week. I would say invite over some friends, but once you taste this flatbread I’m not so sure you’ll want to share!
- ¼ c. nduja
- 3 oil-packed calabrian chile or ¼ t. red pepper flakes
- 1 T. tomato paste
- 2 T. red wine vinegar
- 3 T. olive oil
- Salt & pepper
- Lavash bread
- 1 small ball burrata (about 4 oz.)
- 1 c. baby spinach
- ¼ lemon
- Preheat oven to 450°.
- Chop the chiles finely, if using, and mix in a small bowl with the nduja, tomato paste, vinegar, olive oil, and salt and pepper to taste.
- Spread the nduja mixture thinly onto the lavash bread, leaving about an inch wide border. Place on a baking tray and bake for 5-7 minutes, until the lavash is crispy and golden brown. When you first pull it out of the oven, the middle of the lavash will still be a bit soft, but as it cools it will become crisp throughout.
- Tear the burrata into small chunks and distribute across the flatbread. Season with salt and pepper. Top with spinach and a squeeze of lemon juice.
- Nduja can be found at Whole Foods and other gourmet grocery stores. I've also found it at Cost Plus World Market. A good nationally available brand is La Quercia. Their nduja can also be ordered online from Murray's Cheese, Zingermans, and sometimes Amazon.
- If you can't find nduja a good substitute would be sobrasada, which East Bay locals can find at the Spanish Table in Berkeley.