€25,90
€25,90
Cooked Liver Mortadella is a stuffed product certified as an Italian Traditional Food Product (P.A.T.).
It is a typical product from Piedmont, particularly from the northeastern area of the region, around Lake Orta and the lower Valsesia area. However, it is also well-known in the Lombard provinces of Pavia, Mantua and Como.
Cooked Liver Mortadella is now produced by a few artisans who are fond of the gastronomic tradition of our country. It is produced by selecting the best Italian pork meat only.
Italian pork, liver 20%, salt, marsala (presence of sulphites), flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250
Italian pork, liver 20%, salt, marsala (presence of sulphites), flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250
THE BEST WAYS TO TASTE IT
Cooked Liver Mortadella can be eaten raw, cooked or boiled. The raw one is also called "fidighin" or "fideghina", while the cooked one is called Mortadella d'Orta. Cooked Liver Mortadella has a strong, spicy aroma, a savoury flavour and a tasty aftertaste given by the spices used during the production.
It is perfect with lentils, beans or corn polenta, but it can be used for several recipes such as meatballs or served with artichokes. It is also a great choice to flavour pasta dishes such as Pappardelle with mushrooms and peppers. You can find several recipes in the dedicated section to enjoy this traditional product and get inspired!
As for the wine, we suggest pairing Cooked Liver Mortadella with sparkling white wine such as Prosecco Valdobbiadene DOCG in order to enhance its strong unique flavour.
PROCESSING STEPS
Cooked Liver Mortadella is made with pork liver, offcuts, minced cheek and bacon. The selected meat is minced very finely and tanned in a very special way using mulled wine (usually Barbera). The red wine is first boiled and spiced with natural flavourings such as star anise, cinnamon and cloves and then added to the meat. Afterwards, the compound is stuffed into a natural casing, steamed, left to cool and packaged. In the past, it was prepared in large pots of boiling water.
CURIOSITIES
Cooked Liver Mortadella has a very misleading name because, although it is a stuffed meat product, it is not a type of Mortadella, but a kind of Salami. Its name probably comes from the word "mortar", the same tool that was used to pound the meat to prepare Mortadella and it has never been changed in order to honour tradition. This is the reason why this product has kept its original denomination instead of being categorised as "salami".
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
