First of all … here’s how you pronounce this new word: En DOO yuh.
It is a spicy, spreadable pork sausage that comes mostly from Calabria. It gets its heat from roasted hot peppers and has a big wake-up flavor.
We’re using it to glaze a thick Hampshire pork chop, giving it a whole new dimension. And to tame some of the heat, were smothering the chop with cippolini onions and raisins. So you get scintillating mouthfuls of sweet-sour-salty-meaty, all in proper balance.
This is a memorable dish. Go ahead: say the word out loud: En DOO yuh.
Next month we’re putting it on pasta. Bring your appetite.