What a longing for mortadella, with its potent odor and slightly spicy flavor when sliced or cubed. To what extent would it be safe if you were pregnant? Is it possible to eat mortadella?
Because the meat is cooked to a high enough temperature during preparation to inactivate the toxoplasmosis parasite, an infection that even during pregnancy can cause severe damage to the fetus, mortadella is among the cured meats considered safe and allowed even during pregnancy, albeit in moderation.
Nutritional Aspects of Mortadella
That means mortadella is fair game for both mom and kid, as long as portions are monitored, and there aren’t any binges for two.
It is pretty essential to consume a diet that is rich in a variety of foods when pregnant. This should be done in favor of a diet that is appropriately balanced and helps to maintain a healthy weight.
But let’s take a closer look at mortadella: this sausage is prepared with a base of finely minced pork mixed with lard. There are also variants of beef or liver.
All are, however, spiced with spices and pistachios, which give mortadella its distinct taste. This beef combination is then packed and cooked for an extended period of time at temperatures over 60° C, removing the danger of toxoplasmosis.
From a nutritional point of view, 100 grams of “common” mortadella, about two slices cut medium thin, have an energy intake of about 310 calories, with very few carbohydrates, a fair protein contribution – about 20% – and 80% of fat.
Mortadella in Pregnancy, to Eat with Moderation
Mortadella contains fats (although to a smaller amount than other cured meats), saturated fats, and salt. For this reason, it’s best not to consume mortadella more than two times per week to prevent hypertension or to put on excess weight.
During pregnancy, watch what you eat. Eating nutritious and avoiding raw or undercooked meals might help the baby’s development and the mother’s health.
Because of the high temperatures in processing commercial mortadella, germs and protozoa, such as Toxoplasma gondii, which can cause severe infections in babies, are killed.
When slicing mortadella, you should always use a different slicer from the one you use for raw cured meats, or for the laziest option, buy it already chopped and wrapped in trays.
It is best practice to wash one’s hands before dealing with mortadella or other cured meat to minimize any possibility of contaminating the meat.
Cured Meats that Can Be Eaten During Pregnancy
What kinds of cured meats are safe to eat during pregnancy? For the most part, the rule is that cured meats that are cooked are safe to eat, but those that have undergone raw processing are not.
Salami, prosciutto, bresaola, capocollo, pancetta, and speck are all cured meats that are notably absent from this list.
This is because even after processing, such as smoking or curing, there is no assurance that they are not infected or harboring illnesses like toxoplasmosis. Toxoplasmosis-immune individuals are the only ones who are exempt from this norm.
Mortadella, cooked ham, boiling or grilled frankfurters, turkey rump, and sausage are all cured meats that are “safe” to eat while pregnant. However, these meats must first be well cooked. For raw cold cuts to be consumed safely, they must be cooked at high temperatures, over 60° or 70° C, or rapidly cooled at -80° C.
It is best to freeze cured meats at -18 degrees Celsius to -25 degrees Celsius for a minimum of three days before eating.
Mortadella Improves Taste
Mortadella lends flavor to every dish, from appetizers to entrees.
It is not necessary to cook it to consume it, but since its flavor is mild and aromatic, mortadella is an excellent complement to a wide variety of recipes.
It can be chopped up and added to meatballs, stuffing, or ragouts to boost their flavor or sliced or cubed. You need only let your imaginative side shine through!
While there are many different recipes and options, you can feel free to experiment with innovative and unexpected combinations. Even if you’re pregnant, you’ll soon realize how simple it is to prepare a good yet balanced meal.
Mortadella, the Perfect Appetizer
Mortadella is an ideal complement to starter dishes and appetizers due to its straightforward nature and flavorful and complex profile.
Even throughout the entire pregnancy! Complement it with a refreshing cocktail, one without alcohol, or a nutritious smoothie.
Consider making it in the shape of a steak packed with fantastic flavor and serving it with delectable savory pastries if you want to suggest something a little bit unusual.
Optionally, you may boost the taste by adding pistachio granules, or you could make it “Emilian-style” by serving it with crusty bread with a side of artichokes.
You can always be sure it will taste good if you eat it “naked” and cut it in to cubes, but you can also try combinations that aren’t as common, like the recipe below:
Pizzette Margherita with Mortadella
Difficulty: 2 out of 5
Preparation time: 25 min
Ingredients for four people:
- One package of pancarré
- 150g of mortadella
- 150g of tomato sauce
- 200g mozzarella cheese for pizza
- Extra-virgin olive oil
- Salt
- Sugar
- Oregano
Method
- First, get the tomato sauce ready. Pour it into a bowl and add a pinch of salt and sugar, some oregano, and a drizzle of oil. Mix well.
- Cut the crusts off the pancarré and arrange the bread slices on a baking sheet with baking paper.
- Cube the mozzarella and cut the mortadella into strips.
- Place the tomato on the bread, leaving a border around the edges. Combine the mozzarella cubes and mortadella strips in a mixing bowl.
- Drizzle with oil and bake till golden brown.
- Bake in a preheated oven at a temperature of 200 degrees for approximately 15 minutes, checking to see whether the mozzarella has melted.
Instructions for Using Mortadella in Pasta Dishes
Adding mortadella to pasta dishes is an ideal way to heighten flavor. It is essential to choose your ingredients carefully, but for the most part, flavoring pasta and rice can be a passe-partout.
Ideas range from fried and gratinated rice with red sauce and mortadella to mock carbonara, made with diced mortadella and creamed peppers, a dish that would ordinarily be unwise in these months of delicious anticipation.
And if you’re looking for new inspirations for cooking Mortadella “as it befits mothers-to-be,” here’s a recipe for all to try.
Penne with Cream of Peas, Mortadella, Salted Ricotta flakes, and Pistachio Granules
Difficulty: 2 out of 5
Preparation time: 10 min
Ingredients for four people:
- 150g of mortadella
- 200g ricotta salata made from pasteurized milk (not fresh artisanal ricotta)
- 440g of penne pasta
- 350g frozen peas
- 200g pistachios
- Fresh basil to taste
- Parmesan cheese
- Salt
- Extra virgin olive oil
Method:
- First, cook the peas for 10 minutes in a large pot of salted water. Remove the liquid and add the beans to the blender. Throw in some fresh basil leaves, a handful of Parmesan rinds, and a splash of oil. To make a smooth sauce, blend all the ingredients. Supposing it’s necessary, add a bit of the water used to cook the pasta.
- Slice the salted ricotta into very thin slivers and the mortadella into very thin strips. Chop the pistachios into tiny pieces. Put everything to the side for now.
- Bring a large quantity of water to a boil in a pot and season it with salt. Cook the pasta in boiling water until it reaches the desired texture (al dente).
- Drain your pasta and put it into a large bowl.
- After adding the mortadella and mixing everything, season the pasta with the creamed peas.
- Place the dish in front of your guest and sprinkle it with some salty ricotta flakes and pistachio granules.
A Light Main Dish Packed with Flavor
Mortadella is excellent for second courses or as the main dish in one-dish meals. It is simple to prepare and looks great when you serve it to your guests. It imparts flavor without making the dish too heavy, and it may be utilized in a wide variety of ways.
In recipes in which mortadella is paired with vegetables is the safest for pregnant women to consume.
For example, you can make meatballs with vegetables, zucchini stuffed with cheese and mortadella, or combine mortadella with grilled eggplant, peppers, or even beans. All of these recipes are excellent options.
If you’re looking for simple solutions, there is no scarcity of recipes for quiches and other savory pies.
It’s okay to experiment, but make sure to pay attention to ingredient balance and nutritious intake, and if you feel ready to go in the kitchen now, try this one below.
Experiment while always keeping a watchful eye on ingredient balance and nutritional intake. The most important thing is to try new things and see what works best.
Meat and Mortadella Rolls
Difficulty: 3 out of 5
Preparation time: 20 min
Ingredients for four people:
- 500g thinly sliced veal (carpaccio type)
- 150g of mortadella cut into thin slices
- 150g sliced sweet cheese (check that it is made with pasteurized milk)
- Garlic
- Sage and rosemary to taste
- Extra-virgin olive oil
- Salt
Method:
- Slice the cheese in half and the mortadella into fourths.
- Arrange one piece of cheese and one slice of mortadella on top of each slice of veal.
- Roll the meat on itself and secure it with a toothpick to keep it closed. Use the toothpick to spear a sage leaf.
- Make a loaf of bread and set it aside. Keep on until you’ve used up all the ingredients.
- Add a drizzle of extra virgin olive oil, a clove of garlic, and a sprig of rosemary to a big skillet and place it on top of the heat.
- To ensure that the cheese melts evenly, place the pan back on the stove and cook for an additional 5 minutes, covered, over medium heat.
- Serve it once it is ready. It’s best if you eat it hot.
Conclusion on Mortadella during Pregnancy
Since mortadella has no known contraindications during pregnancy, it can be considered a “healthy” food, as long as the optimal nutritional balance and proportions of various elements suggested for pregnant moms are observed.