Tomato-‘nduja
First, an explanation: Traditional ’nduja (some people say doo-JA like the “JA” in Jamaica; others say en-dewya) is like a cross between pepperoni and a spreadable pâté. It’s very flavourful, fatty and unctuous and comes from the south of Italy. My version, made with olives, sun-dried tomatoes, and the usual sausage/ pepperoni flavours of fennel, paprika (both smoked and sweet), and cayenne for heat, comes right close. In fact, I crumbled some over polenta for a vegan friend, and he said, “Wait, is that meat?” and then refused to eat any more. Which I took as a win for the tomato ’nduja and its ability to be a great porky, crumbled sausage-y stand-in to top a pizza or focaccia, stuff a quesadilla, twirl into pasta, or lend anything a bit of meaty funk.