[USA] Mortadella by NorCalKid
- gurkanyeniceri
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- Location: Canberra
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Thanks Jeff, I will post pictures at next make. Which salami cotto you prefer from len poli. There are 3 there? American, Di Asti and Cotto?Cabonaia wrote:I would like to see pictures of your mort with olives and pimentos/capsicum, next time you make it, as I've been meaning to try that.
If you like this recipe, you should try salami cotto as well. Mortadella pointed me in that direction. Len Poli's site has a good recipe, but I would recommend increasing the salt to the levels used in NorCal's mortadella recipe.
Cheers,
Jeff
Cheers,
Gurkan Yeniceri
Gurkan Yeniceri
Hi Gurkan - thanks. This is the recipe I have made:
http://www.nirvani.net.nyud.net:8090/do ... _cotto.pdf
I didn't use the non-fat dry milk or ascorbic acid. Salt level would be better at 35 grams or a bit more for my taste. Also, I like to add more whole black peppercorns.
Cheers,
Jeff
http://www.nirvani.net.nyud.net:8090/do ... _cotto.pdf
I didn't use the non-fat dry milk or ascorbic acid. Salt level would be better at 35 grams or a bit more for my taste. Also, I like to add more whole black peppercorns.
Cheers,
Jeff
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- Frequent User
- Posts: 127
- Joined: Sat Jan 19, 2013 05:48
- Location: Prundale CA
Wow, that is one interesting recipe and I'm very impressed with the completed product.
Here, in Australia, I have never seen Mortadella with Pistachios included. The only alternative to the traditional Mortadella I've seen here is made with green olives and the peppercorns.
Excellent thread NorCalKid, I'm impressed. Well done.
Here, in Australia, I have never seen Mortadella with Pistachios included. The only alternative to the traditional Mortadella I've seen here is made with green olives and the peppercorns.
Excellent thread NorCalKid, I'm impressed. Well done.