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Monday, September 5, 2016

MORTADELA WITH THE MEDIEVAL SPANISH CHEF'S RECIPE



Chopping Fat for Mortadela
Photo by: Lord-Williams
mortadella, mortadela, a large spiced sausage, Bologna sausage seasoned with myrtle. In Spain it is not hard to make. Originally, it came from the Romans and was a stuffing of breadcrumbs, cheese, leg of lamb and seasoning.

In the 15th century, Nola introduced pork fat as an ingredient. In Spain, this has evolved to basically consist of pork and pork fat seasoned with salt, garlic, white pepper, cardamom, nutmeg and cloves. This is wrapped in a pork belly and cooked in a brick oven. Today, it is a specialty in the province Cuenca between Madrid and Valencia where the taste has nothing to do with baloney. [Bolens. 1990: 277;  
Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and sojourns in Cuenca]

For Nola's recipe xviii-5 see almirez published August 22, 2011. 

 

THE MEDIEVAL SPANISH CHEF'S RECIPE FOR MORTADELA


Ingredients 
A Unique Way of Avoiding Sausage Cleaning!
Photo by: Lord-Williams
1 tbsp kosher salt
2 tsp white pepper
2 tsp nutmeg
1 tsp cardamon
1 tsp cloves
1 head of garlic minced 
1 lb ground pork shoulder
¼ lb ground pork fat
¼ lb cubed pork fat (blanched in salted boiling water for 1 minute and shocked in ice water and kept refrigerated)
1 c shelled pistachios split in half
plastic wrap or 1 pork belly
cotton string
a pin
ice water
1 pin
1 thermometer
1 freezer bags


Preparation

A Gift of Love
Photo by: Lord-Williams
Keep all ingredients refrigerated for at least 15 minutes before using. Fill a mixing bowl with ice and refrigerate.

Put all the spices and garlic into a good processor and grind as finely as possible.

If using a pork belly soak in water.

Pour ice out of the mixing bowl and add spices, ground pork and ground pork fat. Mix for about 5 minutes until all is blended.

Remove the mixture and chill ½ to 1 hour. Chill the mixing bowl again in the refrigerator with ice.

Put the pork mixture into a food processor and puree it. If needed, add a little ice water to keep the met lubricated. 


If using pork belly, stuff it by hand or with a sausage stuffer. Tie it and prick it.

If using plastic wrap, spread five layers one top of another 2 feet long. Place ⅓ of the meat on top of it. Roll it to form a tube like a fat sausage link. Roll the plastic wrap around it as tightly as possible. Tie the 2 ends with 2’ each of cotton string.  Prick it with pin in several places to prevent it from exploding.  Refrigerate and do the same with the remainder of the sausage. Chill overnight. This allows the salt to work and the spices to mellow.

Put water in a pan. Heat to 140ºF/60º C. Maintain that temperature. Put the sausages in a freezer bag. Clip to the bag to side of pan. Cook for 3 hours.


Chill overnight before slicing them and serving.

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