This is a must try Italian Sandwich

[Danblacksher]

Recreation of the The La Paradiso sandwich from All’Antico Vinaio. One of the most famous sandwiches in the world. Mortadella, stracciatella: A soft, fresh Italian cheese made from mozzarella and cream, Pistachio pesto, Schiacciata bread, Schiacciata is an Italian flatbread similar to focaccia, with Arugala, and Roma tomatos. Incredible, and All’Antico Vinaio has locations in the US, but the location in Florence Italy is the most famous. Worth the stop if you are anywhere near one. I stopped at the one in Nashville Tennessee. I made home made schiacciata bread and added stracciatella cheese, pistachio cream, Mortadella, Salami, Prosciutto, arugala and roma tomatos. I am going to attempt to make my first Mortadella as soon as the casing comes in.

 

[Jim_C]

Good looking sandwich. I like the thin flat bread. Great sandwich material.

 

[JLeonard]

where do i put in my order?

Jim

 

[SmokinEdge]

Great looking Sammie, mortadella is delicious and fun to make if you are prepared. You need some high quality hard back fat to dice up and fold in the batter, and you need a plan for emulsification. Otherwise it’s a very rewarding sausage to make.

 

[Danblacksher]

Great looking Sammie, mortadella is delicious and fun to make if you are prepared. You need some high quality hard back fat to dice up and fold in the batter, and you need a plan for emulsification. Otherwise it’s a very rewarding sausage to make.

I make Hot Dogs so I assume its similar?

 

[SmokinEdge]

I make Hot Dogs so I assume its similar?

Correct, it’s just an emulsified sausage. What makes it special are the small diced back fat present in each slice. Some cultures and pistachios as well. It’s a fun sausage.

 

[Danblacksher]

Correct, it’s just an emulsified sausage. What makes it special are the small diced back fat present in each slice. Some cultures and pistachios as well. It’s a fun sausage.

Yes planning on including pistacios. We have a store here that carries it from italy, it is delicious and has pistacios, but the price is $10 for 12 thin slices, so i am going to make it myself.

 

[SmokinEdge]

Yes planning on including pistacios. We have a store here that carries it from italy, it is delicious and has pistacios, but the price is $10 for 12 thin slices, so i am going to make it myself.

Heck yea. Now the spices for mortadella vary a bit from traditional bologna and most recipes will call for red wine as well. In many recipes they will add whole pepper corns, anis and caraway in addition to diced back fat and pistachios. I made up my own with the addition of garlic and onion powder and omit the anis and caraway and I usually don’t add pepper corn or pistachios but I’ve done them and it’s great.

What diameter casing did you order? 4 or 5”?

 

[Danblacksher]

Heck yea. Now the spices for mortadella vary a bit from traditional bologna and most recipes will call for red wine as well. In many recipes they will add whole pepper corns, anis and caraway in addition to diced back fat and pistachios. I made up my own with the addition of garlic and onion powder and omit the anis and caraway and I usually don’t add pepper corn or pistachios but I’ve done them and it’s great.

What diameter casing did you order? 4 or 5”?

Casing 24″ long and approx 4 7/8″

This is the recipe i was going to use.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp
cure #1	2.5 g	½ tsp
white pepper	2.0 g	1 tsp
whole peppercorns	4.0 g	1 tsp
coriander	0.5 g	¼ tsp
garlic powder	1.5 g	½ tsp
anise	1.0 g	½ tsp
mace	1.0 g	½ tsp
caraway, ground	0.5 g	¼ tsp
pistachios, whole	35 g	¼ cup
red wine	60 ml	¼ cup
cold water	60 ml	2 oz fl

 

[SmokinEdge]

That’s very traditional and is delicious. The 60ml of red wine gets dicey if the meat isn’t pre cured, although 30ml seems to work ok. The wine will burn off the nitrite before the color sets in. There are a couple ways to deal with that so let’s talk about wine if you want to use it. Nothing worse than grey mortadella.

 

[jcam222]

That sandwich is off the hook !! Nice work

 

[BrianGSDTexoma]

Man that sounds and looks killer!

 

[chopsaw]

Good looking sandwich . One of the things I like to do too .

going to attempt to make my first Mortadella as soon as the casing comes in.

Several different Mortadella formulas out there . The one you posted is from Marianski .
Mortadella Di Bologna . It's a good one .
I used 80mm waterproof casings , and white wine instead of red . Red can give some negative visual effects , depending on how much and what type you use .
Flavor in this is spot on .

I've also made the Lyoner . No inclusions in that one , and the Mortadella-Deutsch .
Out of the 3 , the German ( Deutsch ) version is my favorite . I use it as a base for pickle and olive loaf .

 

[zwiller]

Nice sammy!

chopsaw beat me to it. Just used Marianski's german/deutch mortadella at the suggestion of Rich and it's KILLER! For some odd reason (probably hangover ha) I nuked some and my mind was blown. Tasted EXACTLY like a good frankfurter. Knife marks were deliberate to show how good he texture was. I will have to check my notes but subbed NM red chili for paprika and added yeast extract for umami bump.

 

[Danblacksher]

thanks for the suggestions. Is the German version the same spices? After casing was going to vac seal and use a sous vide to cook it. Thank you for the help.

 

[zwiller]

thanks for the suggestions. Is the German version the same spices? After casing was going to vac seal and use a sous vide to cook it. Thank you for the help.

Nope. Also the spices amounts are VERY low. I SV'd in the casing no bag.
https://www.meatsandsausages.com/sausage-recipes/cooked/mortadella-deutsch-paprika

 

[indaswamp]

Correct, it’s just an emulsified sausage. What makes it special are the small diced back fat present in each slice. Some cultures and pistachios as well. It’s a fun sausage.

Yep. There is one trick though. You need to blanch the fat cubes in 100*F water before adding to the meat paste. This will change the surface structure and allow the fat to adhere and bind to the meat paste without popping out when trying to slice....

 

[SmokinEdge]

Yep. There is one trick though. You need to blanch the fat cubes in 100*F water before adding to the meat paste. This will change the surface structure and allow the fat to adhere and bind to the meat paste without popping out when trying to slice....

I’ve never blanched the fat, that’s new to me but I’ll try it once. I always coat fat pieces, nuts or olives in potato starch and add at the end, learned that the hard way. Thanks for the info.

 

[indaswamp]

I’ve never blanched the fat, that’s new to me but I’ll try it once. I always coat fat pieces, nuts or olives in potato starch and add at the end, learned that the hard way. Thanks for the info.

I watched a youtube of a Mortadella factory in Bologna, Italy....that is where I first saw the blanching of fat for the Mortadella....

 

[SmokinEdge]

I watched a youtube of a Mortadella factory in Bologna, Italy....that is where I first saw the blanching of fat for the Mortadella....

It does seem logical to do. Would change the texture of the fat a little too.