It’s a real treat to be able to share this recipe for making homemade Mortadella from the blog of Mister Meatball, who happens to be the husband of a dear friend who’s a food writer and all around great human being. But I can’t blow Mister Meatball’s anonymity, so she, too, shall remain nameless. I love intrigue and yet, rarely get a chance for my own. This is the best part of having friends who are foodies. At any rate, my friend recently shared a post about the Mister making homemade Mortadella. I love food and recipes with a story so had to share with our audience, with permission, of course. For the uninitiated, Mortadella is a large, cured Italian sausage made with freshly ground pork with small cubes of pork fat. Mister Meatball flavors his with white pepper, coriander, garlic powder, anise, mace, ground caraway, black peppercorns and pistachios (unsalted). You see, Mister Meatball is the real deal. When you have your own meat grinder at home, that’s hardcore. Your finished product should look something like this before, and after, it’s sliced in half. Whole Mortadella. Photo: Mister Meatball. Mortadella Loaf Sliced In Half. Photo: Mister Meatball. To enjoy, Mortadella can be sliced and served on a sandwich, on bruschetta, eaten grilled, cut into cubes and served with pasta salad, or even sliced with cheese and made into a panini sandwich. What you’ll need: a meat grinder, a food processor, an 8×11-inch plastic bag suitable for boiling and butcher’s twine. And now, Homemade Mortadella from the kitchens of food blogger Mister Meatball.
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Her får du opskriften på den lækreste pizza sandwich med fyld af pistaciepesto, mortadella, rucola og mozzarella.
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9 Slices of Mortadella 2 Tbsp Extra Virgin Olive Oil 3 Slices Provolone 2 Slices of Croissant Toast 1 Tbsp Mayonnaise 1 Tbsp Dijon Mustard In a large frying pan over medium to medium-high heat, add a drizzle of olive oil. Take 3 slices of mortadella, fold them loosely, and stack 3 slices each into 3 separate piles. Fry until the bottoms are crispy. Once fried, flip and place a slice of provolone cheese on top of each pile. Stack the mortadella slices. Using the same pan, lightly toast the bun with a touch of olive oil until golden brown (you can do this before hand as well) Spread mayonnaise on the bottom half of the toasted bun and Dijon mustard on the top half. Finally, place the layered mortadella and melted cheese onto the bottom bun and top it with the other half and serve.
