Salumi at Balla, by Anson Smart
If there’s one thing i’d like to squeeze out of Gabriele Taddeucci, head chef at Stefano Manfredi’s Balla at Sydney’s The Star casino, it’s how to make the ‘nduja that he serves on wood-fired ciabatta with a dollop of rich, soft goats cheese.
For the uninitiated ‘nduja (pronounced en-doo-ya) is a traditional Southern Italian salami that is – wait for it … spreadable. That’s right folks. Forget the meat slicer, this oozy-schmoozy salami can be spread on bread, licked off fingers and – here’s something to lose sleep over – melted into soups and pasta sauces to give them a chilli smack not to be messed with.
I’ve dined at Balla a number of times – it’s one of the benefits of working across the road at Fairfax – but ‘nduja has proved a perennial sticking point. Since the first time i selected from the antipasti menu the charming trio, of which it is a member, i haven’t been able to resist it.
“Outrageous” is how my most recent dining partner described it. Outrageous it surely is. Continue reading →
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