We think we know everything about the Mortadelle, but its history and its manufacture are many surprises.
Formerly confined to sandwiches and shelves of traditional cold meats, The mortadel is today a remarkable breakthrough on the most refined tables. Its soft texture and its Light spice scent Seduce both gourmets and simplicity enthusiasts.
Originally from Bolognathis Italian cold meats with inimitable sweetness is often Embedded by pistachiosadding a crunchy touch.
But behind her marbled dress and her Fine melting slicesWhat do we really know about this culinary gem? Symbol of conviviality in Italy, it is now invited to Aperitif plates around the world.
La Mortadelle, star of cold meats
Tender, soft pink dotted with small white shards, the mortadel has everything of a essential for trays Gourmands.
This Italian specialty in the name inspired by mortar – a mortar used to crush meat – is a real institution Since the 16th century. Its most authentic version bears the IGP labelguaranteeing traditional know-how and impeccable quality.
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His secret? A fine pork pureeembellished with diced bacon which gives it its characteristic texture, then slowly cooked in hot air. If the classic recipe still appeals, it also knows how to reinvent oneself With garlic notes or even a hint of truffle.
And for Adapt to all tastesit also exists in halal, kosher or poultry -based. In short, the mortadel has more than one trick in its hose!
Good reflexes to keep the mortadelle
When whole and not started, the mortadel can wait up to three months In a cool and dry place without losing flavor. Once started, just wrap it in a cloth or paper towels before slipping it in the refrigerator.
On the other hand, if it is already decided or prepacked, it is better not to be too long: in the refrigerator, it is eaten under Three to four days. As for mortadelle preparations, they follow the same rule: to be enjoyed quickly To preserve their freshness and their delicate taste.
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In addition, if it is essential on a delicatessen or in a raclettethe mortadel can also be used in many other recipes. As an aperitif, she slips into Fresh cheese rolled or in small burgers.
She also perfectly replaces ham over a pizza, slips In a Croque-Monsieur Or fits into a whole batch of hot and cold recipes. From starter to the dish, she can do everything. It only remains let the inspiration speak.
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Cuisine editor
An editor passionate about taste exploration, I like it as much to share my favorite recipes as to feasting on myself. Behind my pen? 100 % tested and approved content. When my heart does not …
