Mortadela: 3 creative ways to use it

There are kitchen characters that are like that cast actor that is always, never fails and steals some scenes, the mortadella It is one of them.

Yes, today we talk about a coldfront that does not fail, with history, but also with incredible versatility and that, being honest, has saved us more than one lunch And he has been the star of countless chopped.

But what we know about this ingredient is really little. We often see it in the supermarket, we ask Mortadela in finite fetasbut his world is much broader.

Today we are going to do justice, to unravel your secrets and, of course, to see how we can turn it into the protagonist of some spectacular dishes.

About the mortadel

Las recipes with mortadella They are fast, economical and perfect to innovate with a tasty and classic cold of Italian cuisine.

Generally the recipes with this colder are ideas that we can prepare in minutes and enjoy cold, or also in some cooking that we will see later.

A good option for those looking for easy recipes, to take you out of some hurry, but tasty.

Italian Mortadela: History and tradition from Bologna

Before getting into the recipes, it is key to answer the question of the million: What exactly is the mortadella? It is a cooked sausage, originally from the city of Bologna, in Italy.

• Its traditional recipe is an art: it is made with finely crushed pork until a soft and homogeneous paste is achieved.
• To this paste are traditionally added pieces of high quality pork fat (White cubes that give it their characteristic appearance), spices such as grain pepper, nutmeg and, in some varieties, pistachios or olives.
• Then, it is embedded and sided with special ovens. This process gives that silky texture and that delicate and scented taste that make it unique.

The key data: The authentic Italian mortadella Bologna has a protected geographical indication (PGI), which guarantees its quality and traditional recipe.

What is the mortadel of? The truth without myths

There is a very widespread myth, especially in some Latin American countries, which says that the mortadella It is done with horse meat. However, this is not true.

• The original mortadelo recipe and the most widespread worldwide uses exclusively pork.

It is important to read the labels, since some cheaper versions can mix pork with other meats, such as beef or bird, but the characteristic base and flavor come from the pig.

The quality of the sausage is in the quality of its raw material.

3 infallible ways to use mortadella in the kitchen

This is much more than a simple set for a hurried sandwich. Its soft flavor and texture allow playing in the kitchen in a thousand ways. Here are three ideas that never fail and demonstrate their incredible versatility.

1. Mortadela sandwich raised to maximum power

This invites us to forget about simple bread with mortadella. Because we can always create a Memorable Mortadela Sandwich.

The key is to use a good bread, such as a Focaccia or a Ciabatta bread, and combine the sausage with ingredients that enhance its flavor. A little provolone cheese, fresh arugula and a pesto of dry tomatoes can make a difference.

Tip for: A spectacular combination is the Mortadela with pistachiosParmesan cheese sheets and a thread of olive oil. It is a simple way to feel that he is eating in an Italian treator without leaving home.

And if you encourage your own homemade pizza dough, you can use it as a basis for incredible focaccia.

2. The infallible: the mince mortadella

Here is the mortadella Play on your court. Cuido in cubes is a classic that cannot be missing.

But be careful that you can always go one step further: some Cream and ciboulette cheese stuffed They are an easy and is great option. It can also be combined with olives, cheeses and other cold cuts.

For a more elaborate idea, it can be used The sausage as part of a more complete cold trib. Its soft flavor balances perfectly that of other more intense sausages.

3. Milanesas de Mortadela: A recipe to surprise

Yes, they read well. The babbingor “Milanese of Mortadela”, is a economic recipe, very quickly and absolutely delicious. It consists of cutting thick fetas of the sausage (approximately one centimeter), passing them through beaten egg and then by breadcrumbs, like any Milanese.

They can be frying or baking until golden and crispy.

The result is a crispy outer layer with a tender and tasty interior that melts in the mouth. You can serve the Milanesas de Mortadela to the plate With puree of potatoes or salad, or even make them to the Neapolitan with tomato sauce, ham and cheese.

It is a great way to give a twist to a classic. A saving, economical recipe that everyone likes. Ideal for those days when there is not much time to cook.

If you like this recipe, look more ideas on Instagram

And on YouTube that there are new recipes every week

Milanese recipe from Mortadela step by step

Portions: 3-4 portions
Total preparation time: 25 minutes

Ingredients

• 8 Mortadela slices (1 or 2 cm thick)
• 2 eggs
• Breadcrumbs
• it
• Chopped parsley (optional)
• Fry or spray oil (if they are made in the oven)
• 1 lemon (optional)
• Sal
• Pepper

How to make Milanesas de Mortadela step by step

1. Prepare the mixture to emphasize: In a bowl, beat the eggs with salt, pepper, chopped garlic and parsley, if it is going to be used. On another deep dish, place the breadcrumbs.
2. Breaded: Pass each feta mortadella First for the beaten egg, and then by the breadcrumbs, pressing gently with your hands so that the empanado adheres well.
3. To fry: Heat plenty of oil in a pan. Cook the Milanese A couple of minutes on each side, until golden and crispy. Remove and drain on absorbent paper.
4. To do in the oven: Preheat the oven at 200 ° C. Place the milanesas on a previously oiled baking plate and cook for 15 minutes or until golden brown, Turning them half cooking.
5. Serve hot, accompanied with lemon segments. They are spectacular with mashed potatoes or a fresh salad.

Frequent questions about mortadel

Can the mortadel be freezed?

Yes, the mortadella It can be freezed. The ideal is to do it in small portions, either in fetas separated by film or in a well -wrapped whole piece. When defrosting, you can lose a bit of its original texture, so it is better to use it for cooked dishes, such as stuffed or sauteed, instead of eating it cold.

What is the difference between ham and mortadella?

Although both are usually pork, the difference is huge. He cooked ham It is made from the pork leg, which is cooked as an entire piece. The mortadellaOn the other hand, it is done with finely crushed meat and mixed with fat and spices, which gives it its texture of soft and homogeneous paste.