Just when you think you’ve seen and tasted everything, the world brings you Mortadella Butter.
Actually, it wasn’t the world, but our friends and neighbors up in Umbria, Lisbeth and Thomas. This Danish couple had a restaurant in Copenhagen for 12 years, and now run an adorable B&B in Todi. They came over the other evening for dinner and brought us an entire log of what may now be my favorite food: Mortadella Butter.
This stuff is so good it should be illegal. Especially since it’s so easy to make and WAY too easy to eat.
Here follows Lisbeth and Thomas’s recipe for Mortadella Butter, along with one for Tigelle, little buns that are perfect when warmed and schmeared with a thick layer of this delicious stuff. Not only did they bring enough for the four of us for antipasto on Saturday night, but we also had the leftovers for lunch the next day.
And if you make this and can’t stop eating it don’t blame me. I warned you it should come with a warning.
Mortadella Butter
- 200 grams Mortadella
- 50 gr grated Parmigiano Reggiano
- 50 gr butter
- Nutmeg
- Black Pepper
Place the butter in a small pan and place over medium heat. As the butter melts, it will start to foam. Once the foam subsides, the butter will start to turn golden. When it is toasty brown (this happens very quickly) take off heat and immediately transfer to heat proof bowl to stop cooking and make sure it doesn’t burn.
Place the mortadella and Parmigiano in a food processor and process until smooth. Add the still warm butter and continue processing until silky.
Taste and adjust for seasoning, adding a bit of nutmeg and/or black pepper if you’d like.
Place in a small bowl, or form into a log using parchment paper.
*Although not part of the original recipe I got from Lisbeth and Thomas, I’m thinking that the addition of some shaved truffles into the warmed butter would be a good idea!!
Tigelle
Yield 10
A classic little bread from Emilia Romagna. Sorry if this recipe is all in grams, but this is the way European chefs work and this is their recipe!
Ingredients
- 75 gr water
- 75 gr milk
- 10 gr beer yeast
- 10 gr olive oil
- 5 gr salt
- 250 grams all purpose (or 00) flour
- Chopped herbs (like chives or parsley) optional
- Semolina flour
Instructions
Pour the milk and water into a small pan and heat until lukewarm. Pour into a large bowl and add the yeast and stir to dissolve. Add the oil and salt, stir and then add the flour and herbs.
Stir to mis and then turn out onto a board and then knead with your hands until smooth and elastic. About 10 minutes.
Return to the bowl, cover, and let rise 2 hours.
Flip the risen dough onto a floured work surface and roll out to about .5 cm thick.
Using a round cutter (8 cm) cut out small rounds, placing on a tray covered with semolina flour.
Gather the scraps, knead them together and repeat the cutting process.
Cover and set aside to proof for another hour.
Heat a heavy pan, preferably a cast iron skillet. Place the tigelle in the pan, and cook for about 4 minutes before flipping them over. Then another 4 minutes on the other side. They are done when they sound hollow when you tap them.
Enjoy right away, or else reheat them (easily done in a toaster) before serving.
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Want to join us to eat like this in Umbria? You can! See our full schedule of current tours in Umbria, Sicily, Puglia, Parma and Abruzzo here.
Can the mortadella butter be made a day in advance? I once made a mortadella mousse and it lost it’s pretty pink color by day two.
Yes. It should stay pink. That’s odd that yours changed color. When you say mousse, do you mean you cooked it?
This sounds good,as my daughter married into an Italian family and they seem to love there mortadella I thought I would try this as an appetizer,could I make this a day ahead or is it best made day of
Thanks so much