Tag: Mortadella

Pistachio bread croissant with mortadella recipe – Italian Cuisine

Ingredients

1 kg bread dough
200 g mortadella
50 g salted shelled pistachios
an egg
milk

Duration: 1 h

Level: Middle

Dose: 8 people

For the recipe of pistachio bread croissants with mortadella, roll out the bread dough into a rectangle about 0.5 cm thick. Jog it to get a regular shape. Brush the surface with a beaten egg together with a drop of milk.

Then cut the rectangle in half, lengthwise, then divide each half into 8 triangles. Sprinkle the pasta with the chopped pistachios and close the triangles, rolling them from the base towards the tip; then fold them back into a crescent, making the croissants.

Place them on a plate covered with parchment paper; brush them on the surface with the egg and sprinkle with chopped pistachios. Bake at 200 ° C for 18-20 '. Remove the croissants from the oven and serve hot with the mortadella.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pistachio-bread-croissant-with-mortadella-recipe-italian-cuisine html

Mortadella on display at the Museum of the History of Bologna – Italian Cuisine

Yesterday, on the occasion of the second MortadellaDay, the permanent exhibition dedicated to Mortadella Bologna PGI was inaugurated, inside the Museum of the History of Bologna at Palazzo Pepoli, which is tinged with pink for the occasion

To cut the tape, strictly mortadella rose, local authorities and personalities from the world of culture and entertainment, such as the godmother Anna Falchi, who with scissors in her hand made her debut with the motto "long live the mortadella that makes you beautiful"

The first permanent exhibition on the Mortadella

On the occasion of 358th anniversary of Cardinal Farnese's edict that regulated the production of Mortadella, the room dedicated to the pink queen of cold cuts was inaugurated, which enriches the permanent path of the museum. An interactive and emotional journey made of history, culture and tradition that establishes the bond of love between the city and its symbol salami. A space created by Mortadella Consortium of Bologna to celebrate the Mortadella as a world gastronomic heritage and an integral part of the history of this city, Bologna, which often from the capital of Emilia-Romagna, turns into the product itself that has made it famous throughout the world.

The new museum space dedicated to Mortadella Bologna PGI it is an immersive experience in art and history, made of knowledge and flavors of the famous salami. It houses over 15 works that tell the story of the route, from the Etruscan and ancient Roman origins to which the concept of the word "mortadella" is traced, musical and round, which heralds its delicious taste. A path that combines art, culture, curiosity and historical testimonies such as the famous proclamation of Cardinal Farnese in 1661 which codified the production of mortadella.

"An exhibition that can tell and highlight one of the greatest gastronomic symbols Made in Italy. This is a space where visitors will be able to get to know Mortadella Bologna IGP at 360 °: history, original recipe and production phases, discovering anecdotes and curiosities. It will be a must for all lovers of this noble salami, "said Corradino Marconi, President of the Mortadella Bologna Consortium.

Mortadella from its origins to the present day

During the Middle Ages mortadella could be prepared exclusively for the specialized artisans of the Società dei Salaroli. To this Bolognese corporation belonged those who knew all the secrets of salt, a precious element in the economy and commerce, but also indispensable for processing and preserving food. The sealing wax seal with the Salaroli emblem certified the quality of each single mortadella, a veritable guarantee mark.

The term "mortadella" seems to date back to the ancient Romans and could derive from "murtatum", the mortar used at the time to process pork. Or from "farcimen mirtatum", a pork sausage flavored with myrtle berries.

In 1800 with the Industrial Revolution arise first sausage industries and the production of Mortadella increases, finally this delight arrives on everyone's tables. At the beginning of the 20th century, half a million cans of Mortadella e are exported in 1998 an important goal arrives, la Mortadella Bologna obtains the IGP recognition from the European Union, Protected Geographical Indication. In 2001 all together for Excellence, the major producers come together to found the Mortadella Consortium of Bologna, with common goals and values:
the taste of identity, enhance, promote and protect a heritage of Italian tradition that is unique in the world;
the real Mortadella Bologna, constantly checked to guarantee Italian production, high quality, delicious taste and unmistakable scent.

Today the numbers speak for themselves, over 33 million kg sold worldwide, for a total value of around 320 million euros.

All the secrets on the preparation of Mortadella

The recipe of Mortadella Bologna PGI is described in the Production Regulations deposited with the European Union. They can be used only noble cuts of the pig, or the muscular parts like the shoulder, while the highest quality fat is used for the lardons, the one under the throat, which gives the characteristic sweetness of this salami. Then salt, pepper, spices and natural flavors are added. A food of courtly ambiance, of entertainment, a dish that is born noble and that will never become peasant.

Therefore, for the lean part, which is pink in color, the noble cuts are used, which after a careful selection are finely ground. In grinding process the meats pass through a series of plates with holes of decreasing diameter, which allow to obtain a homogeneous mixture. The lardelli, worked separately, are diced, washed and dried and then mixed with the lean mixture, it is at this stage of the production process that pistachios can be added.

The dough it is bagged in casings of different sizes or sizes, from a minimum of 0.5 kg to over 200 kg and then tied. The mortadellas, with their typical oval or cylindrical shape, are then hung on special frames, ready for the next phase.

There cooking it is the most delicate moment, on which softness, color and aroma depend. The Mortadella Bologna must cook slowly in dry air stoves until it reaches at least 70 ° C at the heart. Cooking times vary depending on the caliber: about an hour for every centimeter of mortadella diameter.

Once cooked, the mortadella goes cooled quickly to stabilize it from a microbiological point of view and keep its sensory characteristics intact. A first showering with cold water it lowers the temperature before stop in cooling cell, in which it must fall below 10 ° C to the heart.

How to taste it to the fullest

Mortadella is eaten marinated, sliced, and even grated, in cream, mousse or paté, but not diced. The structure of the Mortadella is not suitable to be savored in cubic format, because the risk is to put in the mouth only the lean part or only the fat part and in both cases the taste balance is lacking. "When it is affected, it must be seen through the Madonna of St. Luke", declares Giancarlo Roversi, historian, writer and leading expert in this great excellence.

In the sandwich it is perfect and if we make a rosette it is his death, but it is also fantastic with focaccia, breadsticks and countless types of bread, it also finds an excellent location in the kitchen, becoming a special ingredient for creative and tasty dishes.

Unique dishes

appetizers

first

Seconds

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/mortadella-on-display-at-the-museum-of-the-history-of-bologna-italian-cuisine html

Mortadella Day, October 24 the world is tinged with mortadella pink – – Italian Cuisine

There is the 'Filo di pasta kneaded with water of youth by the Chef's three hundred year old grandmother and seasoned with impalpable sauce' and there is the 'North Pole fish fillet in unobtainable berry sauce and grated tuber grown 200 meters below land'. And then there's the mortadella sandwich. That we eat above the earth, well planted with teeth in the bread.

It is the most delicious pink that there is. Thà we have learned to recognize a good mortadella and found that, with regards to this exclusively local salami, the only one that boasts the Igp certificate, ie the Typical Geographical Indication protected by the European Union, and the Mortadella Bologna.

The 24 October is the day dedicated to her. And right in the city of Bologna, for the occasion a wing of the museum it is tinged with mortadella. And of its unique, intense and slightly spicy aroma …

The date is not random. It was indeed the 24 October 1661 when Cardinal Farnese emanated the edict that regulated the production of mortadella. A historic day not just for this salami, but for the world gastronomy: it was in fact the first case in history to protect a culinary specialty. From the Disciplinary of thethe bresaola to that ofthe focaccia with cheese from Recco, from that of the piadina romagnola tothe same, obviously, of the Bologna mortadella, in the modern world the regulations that frame and protect food and preparations board and overflow. But here we are talking about over three and a half centuries ago!

To celebrate the second #MortadellaDay, the Consorzio di Tutela has decided to give to its protected nothing less than the entire wing of a museum, and precisely that of History which is located in Palazzo Pepoli in Bologna, city fulcrum of the celebrations. There you can immerse yourself in the tradition of this sausage with unique features, a product ad high nutritional level that the Consortium itself claims to be "a composition of noble proteins, minerals and unsaturated fats perfectly in line with the trends of modern nutritional science".

His recipe – stewed, not smoked – with pork meat originally pounded in a mortar – "Farcimen mortatum" – it was already praised by the Romans: two Roman stems depicting seven small pigs and a mortar are kept in memory in another museum in the capital of Emilia, the Civic Archaeological Museum.

Today the production disciplinary admits two versions: without pistachios, consumed mainly in the North, and with pistachios, a must in the South. In any case it is a caloric intake not at all disproportionate, equal to that of a spreadable cheese (288 kcal / 100 gr).

The discourse concerning pigs is different: to obtain Igp recognition at least a stage of production, processing or processing it must take place in a defined area, following a production process that conforms to a precise one Production regulations, in respect of the traditional recipe. This means that the pigs used may not necessarily be Italian. For this it is important to select among the producers of Mortadella Bologna those who guarantee the quality in breeding of the pigs in the first place.

THEthe Mortadella Consortium of Bologna carries out activities of contrast to imitations and the counterfeits of this ancient salami that, apart from the mythical sandwich, can be the protagonist of recipes lusty But in the end genuine. What to say for example of the Mortadella sushi with growth foam rather than la Baked steak stuffed with scamorza and mortadella. Or a beautiful one Mortadella Bologna Igp on peach and onion salad, as suggested by the gourmet recipe book on the Consortium's website.

Carola Traverso Saibante
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE