On Mar 24, 6:49?am, "ViLco" wrote:
I didn't think they had something called 'bologna' in Italy. From
what I know, mortadella is the famous cold cut from Bologna.
http://www.lifeinitaly.com/food/Mortadella.asp
{
Mortadella di Bologna
Don't call it Baloney!
You may have seen it at the supermarket, packed in individual slices
next to the other pre-packaged baloney products. Sadly this is what
most Americans think of when they hear the word mortadella. However
real Italian mortadella, the pride of the city of Bologna is more than
just fatty baloney. Either served in a sandwich, as an appetizer or
part of the main course Mortadella di Bologna is yet another delicacy
coming from the bountiful region of Emilia-Romagna.
Mortadella hails from the food rich town of Bologna, aptly nicknamed
"la grassa" meaning fat. Among the many pork sausage products made in
this region it is this one that is the most celebrated. Mortadella has
been made for at least five hundred years but may have origins in
Roman times. A favorite sausage of the Romans was called farcimen
mirtatum and was flavored with myrtle berries and prepared by using a
mortar and pestle. The name for mortadella originates from the Latin
words for myrtle (mirtatum) and mortar (mortario) and the sausage was
made the same way up until the Middle Ages. Today the preparation and
ingredients are a little different as Italian culinary life has
evolved over the centuries.
Mortadella di Bologna starts with finely ground pork, usually the
lesser cuts of meat that are not used for other types of
Italian sandwich with mortadella isolated on white background
Italian sandwich with mortadella
sausage. In fact Mortadella is a testament to the resourcefulness of
the Italian pig farmers as nothing edible on the pig is wasted. This
ground meat is mixed with a high quality fat (usually from the throat)
and a blend of salt, white pepper, peppercorns, coriander, anise,
pieces of pistachio and wine. The mixture is then stuffed into a beef
or pork casing depending upon the size of the sausage and cooked
according to weight. After cooking mortadella is left to cool in order
to stabilize the sausage and give it firmness.
The end product must meet certain guidelines to be considered a
Mortadella di Bologna such as the meat blend must be a seven to three
ratio of pork to fat. The sausage texture must be firm, each slice
must have an evenly distributed amount of fat squares called lardons.
These distinctive squares must be firmly embedded into the sausage and
should not separate during slicing. What you find in a true Mortadella
is a slightly firm, pink sausage accented by the white squares of fat.
It should be slightly spicy but smoothed out by the lardons and should
have a distinctive aroma.
A close cousin to Mortadella di Bologna is the Mortadella di Amatrice.
This smoked and aged mortadella is native to the town of Amatrice
located in the Apennines. This version is flavored with a different
spice blend that includes cloves and cinnamon. Germany and America
have their versions, which are known as bologna (or baloney) but do
not have the distinctive fat squares and vary in taste and quality.
Slicing, Serving and Storing Mortadella
Like most Italian sausage products (the exception being Salami) the
thinner the slice the better. Thin slices of Mortadella have a better
mouthfeel and allow the palate to absorb the subtle flavors of the
meat and spices. Thin slices also enhance the unique aroma of the
sausage, however Mortadella can also be served in small diced cubes
similar to ham.
Mortadella is a very versatile sausage that lends itself to all sorts
of meals from appetizers to main courses. Served with walnuts,
cheeses and tart berries or used as base for a delicious creamy spread
mortadella makes a delicious ingredient to antipasti. Mortadella can
also lend its flavor to eggs as an ingredient to an Italian omelet
known as a fritatta. When it comes to pasta, mortadella shows up as a
stuffing in another Bolognese masterpiece, tortellini. However true
lovers of this famous sausage often just slice or cube it and serve it
with good hearty bread and a light fruity red wine.
When buying Mortadella you should only buy enough to use in a short
amount of time. Like all large sausages of this type,
flavor and freshness quickly deteriorate once it has been cut,
therefore buying what you need from a butcher or deli is the best way
to guarantee that distinctive taste.
For health conscious individuals that are trying to avoid saturated
fats and cholesterol there is good news. Mortadella, with its
characteristic white pieces of fat is not as bad as you may think. The
presence of this fat has scared some into avoiding mortadella but the
sausage is actually very good for you. Unsaturated fats, such as those
found in olive oil comprises most of the fat content in Mortadella and
cholesterol levels are equal to a similar serving of chicken. The
sausage is also high in protein, not to mention that Mortadella di
Bologna is protected by its PGI (Protected Geographical Indication)
designation, ensuring that authentic mortadella is free from fillers,
artificial colors, flavors and preservatives.
Mortadella may be just a lunchmeat to some, but it is very versatile,
delicious and nutritious. In comparison to the over-processed and pre-
packaged slices of baloney seen in supermarkets, it is healthfood.
Mortadella di Bologna is just another example of an Italian delicacy
that not only tastes good, but also is good for you.
}
