This past winter, Colu Henry, author of Back Pocket Pasta , introduced me to ‘nduja – a smoky, spreadable salami from Calabria. ‘Nduja is Colu’s trick to making a quick and super flavorful pasta alla vodka, and for this, it has become a staple in my pantry. Shortly after I posted the recipe on Food52, someone wrote in noting that she loved smearing ‘nduja over crusty bread, which made me instantly crave a ‘nduja grilled cheese. I gave it a go with Wisconsin fontina, a great melting cheese, and basil pesto, to offer a fresh counterpoint to the richness of the pâte-like spread. In keeping with the Italian theme, I sandwiched the three ingredients between thick slices of ciabatta, whose porous crumb so nicely absorbed the flavors of the spicy ‘nduja and sweet, earthy fontina. A little of each ingredient here goes a long way, so, if you can, use a light hand when layering—though I’ll understand if you can’t.
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Description
Notes:
‘Nduja, a spicy, smoky, spreadable salami from Calabria, can be found in specialty stores such as Whole Foods Market or from many online retailers.
Be sure to use a sturdy bread that will stay intact when smeared with both pesto and ‘nduja. I love French peasant-style bread, but in keeping with the Italian theme here, ciabatta is a good choice. Be sure to slice it thickly to ensure the pesto, ‘nduja, and cheese don’t escape through the bread’s airy crumb.
Spreading the bread with both butter and mayonnaise is the trick to ensuring it will brown evenly but taste buttery.
- 4 tablespoons unsalted Wisconsin butter, softened
- 2 tablespoon mayonnaise
- 4 half-inch thick slices bread, such as ciabatta or chewy peasant-style bread
- 2 tablespoons basil pesto
- 2 ounces ‘nduja, see notes above
- 2 to 4 ounces Wisconsin fontina
- Heat a cast iron skillet or large sauté pan over medium heat. Stir together the butter and mayonnaise in a small bowl. Spread one side of each piece of bread with this mixture. Place the butter-mayo slicked side of the bread down on a work surface. Working with one pair of slices at a time, spread 1 tablespoon of the pesto on one slice, and spread half of the ‘nduja on the other. Repeat with the other two slices of bread. Top one slice of each pair of bread with 1 to 2 ounces of Wisconsin fontina, depending on how cheesy you want it. Top with the second buttered slice.
- Fry on both sides until the cheese is melted and the bread is toasted and golden, 2 to 4 minutes a side. I like to weigh down the sandwich with another pan (like a heavy saucepan) on the first side only. Remove sandwich from heat. Let cool for 1 minute, then slice and serve.
Description
Notes:
‘Nduja, a spicy, smoky, spreadable salami from Calabria, can be found in specialty stores such as Whole Foods Market or from many online retailers.
Be sure to use a sturdy bread that will stay intact when smeared with both pesto and ‘nduja. I love French peasant-style bread, but in keeping with the Italian theme here, ciabatta is a good choice. Be sure to slice it thickly to ensure the pesto, ‘nduja, and cheese don’t escape through the bread’s airy crumb.
Spreading the bread with both butter and mayonnaise is the trick to ensuring it will brown evenly but taste buttery.
- 4 tablespoons unsalted Wisconsin butter, softened
- 2 tablespoon mayonnaise
- 4 half-inch thick slices bread, such as ciabatta or chewy peasant-style bread
- 2 tablespoons basil pesto
- 2 ounces ‘nduja, see notes above
- 2 to 4 ounces Wisconsin fontina
- Heat a cast iron skillet or large sauté pan over medium heat. Stir together the butter and mayonnaise in a small bowl. Spread one side of each piece of bread with this mixture. Place the butter-mayo slicked side of the bread down on a work surface. Working with one pair of slices at a time, spread 1 tablespoon of the pesto on one slice, and spread half of the ‘nduja on the other. Repeat with the other two slices of bread. Top one slice of each pair of bread with 1 to 2 ounces of Wisconsin fontina, depending on how cheesy you want it. Top with the second buttered slice.
- Fry on both sides until the cheese is melted and the bread is toasted and golden, 2 to 4 minutes a side. I like to weigh down the sandwich with another pan (like a heavy saucepan) on the first side only. Remove sandwich from heat. Let cool for 1 minute, then slice and serve.
Find it online : https://alexandracooks.com/2017/05/06/nduja-grilled-cheese-wisconsin-fontina-basil-pesto/
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2017/05/mothersdaybook-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Bread baked in a flowerpot. Brushed with butter, sprinkled with sea salt, does anything say, “I love you Mom!” more than this flower pot bread? // alexandracooks.com - 19”>
About a month ago, a friend texted me a photo of an adorable loaf of bread baked in a flowerpot. She was at Terrain’s garden café in Westport, CT, which looks as magical as the pages of its catalog . I immediately picked up half a dozen small flowerpots from a local garden shop and gave the peasant bread dough the flowerpot treatment. It worked like a charm. Brushed with butter, sprinkled with sea salt, does anything say, “I love you Mom!” more?
Baking with my mom! From the Bread Toast Crumbs photo shoot last spring:
Dough, rising:
Dough, risen:
Ready for the oven:
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2017/05/flowerpots680.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Bread baked in a flowerpot. Brushed with butter, sprinkled with sea salt, does anything say, “I love you Mom!” more than this flower pot bread? // alexandracooks.com - 30”>
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2017/05/brushingwithbutter.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Bread baked in a flowerpot. Brushed with butter, sprinkled with sea salt, does anything say, “I love you Mom!” more than this flower pot bread? // alexandracooks.com - 31”>
Freshly baked:
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2017/05/cutbread.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Bread baked in a flowerpot. Brushed with butter, sprinkled with sea salt, does anything say, “I love you Mom!” more than this flower pot bread? // alexandracooks.com - 34”>
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2017/05/cutbread.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Bread baked in a flowerpot. Brushed with butter, sprinkled with sea salt, does anything say, “I love you Mom!” more than this flower pot bread? // alexandracooks.com - 35”>
A sprinkling of sea salt is especially nice:
Description
Adapted from the master peasant bread recipe in Bread Toast Crumbs .
Flowerpots: I use 6 small flowerpots measuring about 4 inches in diameter at the top opening and a little over 3 inches tall. Are they safe to use? I can’t say for sure. The ones I purchased from a local shop, Faddegan’s, are made in Italy and of terra cotta.
Warm spot to rise: This is how to create a slightly warm spot for your bread to rise: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 100ºF. The goal is to just create a slightly warm environment for the bread.
- 4 cups ( 512 g ) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water (made by mixing 1 1/2 cups cold water with 1/2 cup boiling water)
- 2 teaspoons sugar
- 2 teaspoons instant or active-dry yeast
- room temperature butter for greasing the flower pots, plus more, if you wish, for brushing over top
- sea salt for sprinkling
- Mixing the dough: If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
- Cover bowl with a tea towel or plastic wrap and set aside in a warm spot (see notes above) to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.)
- Position an oven rack in the lower third of your oven. Preheat the oven to 425ºF. Grease 6 flowerpots (see notes above) with about a tablespoon of butter each—it is imperative to be generous here. Using two forks, punch down your dough, releasing it from the sides of the bowl, which it will be clinging to. As you release the dough from the sides, pull it towards the center. Then, take your two forks and divide the dough into two equal portions. Use your two forks to break off a third of one of these portions (1/6 of the total amount), and plop it in one of the buttered flowerpots. Repeat until all of the dough has been portioned into the pots—it’s OK if they aren’t evenly portioned out. Place the pots on a rimmed baking sheet.
- Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below the rim of the pot. Be patient—it may take longer.
- Bake for 15 minutes. Reduce the heat to 375º and make for 15 minutes longer. Remove pan from oven. Brush the loaves with melted butter and sprinkle with sea salt if you wish. Run a knife around the edge of each flowerpot loaf of bread to loosen it from the sides. Turn each one out onto a cooling rack and let cool for 20 minutes or longer. When you’re ready to give the loaf as a gift, return the bread to the pot, wrap a bough around the pot, tuck it in a basket with some more goodies: butter, jam, flowers, etc.
