A gourmet twist on mortadella revives nostalgic flavours

Mortadella fried in breadcrumbs was a popular dish for the whole family. This recipe is a bit different—a delicious, homemade sandwich cold cut. It impresses with its composition, eclipsing store-bought products. Moreover, it's easier to prepare than you might think.

It's fresh, tasty, and of good quality, and what's more, it's really simple to make. A slice of fresh bread with homemade cold cuts is a simple route to happiness.

For some, a culinary return to the Communist era also offers the chance to enjoy a tasty and healthy version of forgotten flavours.

Ingredients:

• 5 chicken quarters,
• 4 carrots,
• 2 parsley roots,
• half a celery root,
• 1 leek,
• 1 tablespoon salt,
• 2 bay leaves,
• 3-4 allspice berries,
• 1 teaspoon dried garlic,
• ½ teaspoon nutmeg,
• 1.5 teaspoons salt,
• 1.2 teaspoons pepper,
• 28 grams gelatin sheets, soaked,
• 500 millilitres broth,
• 70 grams pistachios.

Preparation Method:

Step 1. Place the chicken, halved onion, peeled carrots, parsley roots, leek, celery, and peeled garlic cloves in a large pot. Add bay leaves, allspice, and salt, then pour in 2 litres of water. Boil for 90 minutes.

Step 2. Cool the meat and separate it from the bones; set aside the vegetables. Add the soaked gelatin to 500 millilitres of broth and mix.

Step 3. Place the meat in a food processor, add the cooked carrots, dried garlic, nutmeg, salt, and pepper, and pour in the gelatin-infused broth. Blend into a smooth mass.

Step 4. Transfer the mass to a pitcher, add pistachios, and stir.

Step 5. Pour the mixture into a clean water bottle with the top cut off. Refrigerate until the mass sets well.

Step 6. After that, cut the plastic bottle and slice the cold cuts. Enjoy!