If you’re looking for a traditional Bologna recipe with mortadella, there is no shortage of options. Flour Trimmings: pickles, mustard, or any condiment of your choice. There are several different hypotheses regarding the origin of the name Mortadella: 1) The Archaeological Civic Museum of Bologna preserves the first evidence of what is believed to have been a Mortadella producer: a stele from the Roman imperial era depicts seven piglets on a pasture on the one side and a pestle and mortar on the other. I wrote a food story that you can find here on the blog. In Spanish speaking countries it is spelled mortadela, and its recipe is quite similar to the traditional Italian, with additional pepper grains. But we also like to have fun and learn a few things. Whether enriched with the crunchy hint of pistachios or not, Mortadella Bologna PGI’s unmistakable, soft and aromatic taste is delicious when eaten on its own, on bread, or as a special ingredient to add flavour to countless kitchen creations, such as rice with Savoy cabbage and mortadella, meat and mortadella roulades or even a salad with diced mortadella. Add half of the olive oil to sauté pan over medium heat. So I thought it would be a great idea to get him into the Mortadella Head kitchen to experiment with us. Fry up authentic Italian mortadella with onions and peppers, layer it in a hoagie roll, and top with cheese, fried potatoes, and fried eggs. Equipment: Butcher paper or wax paper, rolling pin, small bowl of water , deep skillet or pot. Stir often so the pasta doesn’t stick together. It has a pink colour and an unmistakable, intense, lightly spiced aroma. Ensure you choose the regular cut, not the lean varietal as the fattiness is nice and rich. 1) The Archaeological Civic Museum of Bologna preserves the first evidence of what is believed to have been a Mortadella producer: a stele from the Roman imperial era depicts seven piglets on a pasture on the one side and a pestle and mortar on the other. Pinterest Share on facebook. This website uses cookies to provide you with the best browsing experience. But if I’m going to stuff tortelli, it’s better to be more consistent. Layer 2-3 slices on the bottom of the bun, top with bun top. Keeping this cookie enabled helps us to improve our website. But also as pasta filling or to make a pasta timballo (similar to a casserole). Blend until you have a smooth, mousse-like texture. The recipe for mortadella has remained the same for centuries, with the exception of the heavy use of spices in the Middle Ages which are no longer used; only pepper is used today. The following ingredients can also be used: pigs’ stomachs with the mucous removed, hard pork fat, water, natural flavourings (with the exception of smoked flavourings), herbs and spices, pistachios, sugar (a maximum dose of 0.5%), sodium nitrate and/or potassium at a maximum dose of 140 parts per million, ascorbic acid and its sodium salt. Pasta, pasta, pasta! , which means meat finely minced in a mortar. I invited Fausto in after having lunch at his house one day. Mortadella has indeed a long history.