To make the nduja: Thoroughly wash the soprasata casings over night and soak for one hour in ice water. Dice the pork shoulder and back fat into small cubes and pass through a fine meat grinder twice. This will ensure a very fine texture to the nduja and ensure it is spreadable when ready. Add all the remaining ingredients to the pork mince and mix well. Pass through the grinder once more to ensure the flavourings are well incorporated and a consistent mix.
Place the soprasata casings over the feeding tube for your sausage filler, feed the mince through to fill gently. If air bubbles arise, gently poke a small hole with a pin to release the air, as this can cause the sausage to spoil. Once the casings are full, tie each end and tie with butchers string. This ensures that the sausage will keep its shape and also protect the casing from splitting during fermentation.
To ferment the nduja: Hang the sausage in a fridge at 8-10°C for 2 weeks. This is where the fermentation happens, and creates the “salumi” flavour; it also helps to break down the meat to create a very soft and tender product. After 2 weeks, you can reduce the temperature to 2-3°C and leave to age for a further 4 weeks. During this time, the sausage will slowly dry out, concentrating the flavour. After 4 weeks fermentation your sausage is ready to use.
To make the nduja caramel and paste: Blitz the Roma tomatoes in a food processer and hang in cheesecloth over night. You will yield approx 300ml of ‘tomato water’ - set aside. In a pan, place the sugar and 1 tbsp of water. Heat until the sugar turns to a light caramel and deglaze with the tomato water. Continue to cook and reduce by 1/3. Once cool, add the tomato caramel to your nduja and gently heat in a pan.
To assemble: Warm your nduja paste in a pan, set aside. Cook the diced squid in a pan of olive oil at 80°C for one minute, or until the squid is soft and tender. Warm the peas in a small amount of olive oil. Spread the nduja on the base of the plate, add the squid and peas, garnish with chickweed cress and serve.