Tag: European
Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
Pork-Stuffed Potato Dumplings (Klubb)
Pork-Stuffed Potato Dumplings (Klubb)
Klubb are a traditional Norwegian potato dumpling eaten during the holidays. These dumplings are stuffed with a piece of salty; whether it be ham, bacon, or a chunk of pork chop. Instead of making mashed potatoes, they are grated raw and mixed with egg and flour; expanding to almost double in size once boiled. They are then drizzled with copious amounts of butter. This is a win-win in my book.
Equipment
- box grater
Ingredients
- 4 medium russet potatoes
- 3 cups flour
- 1 tsp salt
- 1 large egg beaten
- 1/4 lb cooked ham, slab bacon, or pork chop cooked; cubed
- 6 tbsp butter
- 2 tbsp parsley chopped
- salt and pepper to taste
Instructions
- Grate the potatoes in a bowl. Mix in the flour, egg, and salt. Knead until it has a bread dough consistency.
- Roll the dough into 8-10 large dumplings.
- Stuff each dumpling with a chunk of pork of your choosing.
- Bring a pot of salted water to a boil. Drop each dumpling into the water with a slotted spoon and give them a stir so they don’t stick to the bottom of the pot. Reduce the heat to a simmer and boil for 45 minutes.
- Drain the dumplings. Season with salt and pepper. Drizzle with melted butter. Top with chopped parsley.
Rømmegrøt (Sour Cream Porridge)
Rømmegrøt (Sour Cream Porridge)
Rømmegrøt is a Norwegian sour cream porridge that has been made for centuries. It is simply sour cream heated up, whisked with flour, sugar, and hot milk. The porridge is topped with butter, more sugar, and cinnamon; served with raspberry juice, cured meats, and flatbread. This is a dairy overload and not for the lactose intolerant.
Equipment
- 2 small pots
- whisk
Ingredients
- 1/2 cup whole milk
- 1 cup sour cream
- 2 tbsp flour
- 3 tbsp sugar
- 1/2 tsp salt
- 1/2 tbsp butter
- 1/2 tsp cinnamon
Instructions
- In a small pot, heat up the milk until simmering. Turn off the heat.
- In another small pot over medium heat, heat up the sour cream; continuously whisking. Cook for 2 minutes.
- Whisk in the flour one tbsp at a time. Then whisk in 2 tbsp sugar and salt.
- Whisk in the hot milk.
- Top the Rømmegrøt with butter, sugar, and cinnamon.
