The kitchen is always an exciting place when Chef Jonathon is cooking, and he’s keeping things saucy and spicy with this amazing recipe. If you’re wanting to hold onto the warmth and coziness of the winter season still, this recipe is one to try before we hit summertime!
N’duja Dip
Ingredients:
1# High quality n’duja “spreadable salame”
5 ea garlic cloves, sliced thin
3-5 ea Jalapeno, seeded and thinly sliced—amount depends on tolerance for pain
2 ea Red pepper, roasted, peeled, and sliced julienne
1bunch Green onion, sliced thin
6 oz Fontina cheese, grated
3 oz taleggio cheese, rind removed and cut into cubes
Method:
1. In 10” cast iron skillet, render out the N’duja. This is a soft spreadable salame that releases A LOT of delicious fat. DO NOT DISCARD–this is all flavor, baby
- Once meat is cooked and there is lots of flavor in pan, add garlic. Cook 2-3 minutes, add jalapeno, and cook additional 2-3 minutes stirring constantly
- Stir in roasted peppers and green onion. Remove from heat, sprinkle cheeses over top, and place into 400 degree oven until cheese is melted and bubbly. There will be some very red fat [what is flat?] floating to top; this is good…leave it be
- Serve immediately with crostini, thank me later