House Mortadella with Mozzarella and Robiola Encorozza, Lard Anchovy Aoili and Spring Garnish Recipe | Yummly
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House Mortadella With Mozzarella and Robiola Encorozza, Lard Anchovy Aoili and Spring Garnish

PORK FOODSERVICE
37Ingredients
60Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 9,071.84 grams pork shoulder (Cubed and separated, 60/40 lean to fat)
  • 28.12 grams tinted curing mix
  • 163.29 grams salt
  • 79.83 grams sugar
  • 11.79 grams garlic powder
  • 16.33 grams white pepper
  • 11.79 grams mace
  • 8.16 grams coriander
  • 4.08 grams nutmeg
  • 181.44 grams nonfat powdered milk
  • 453.59 grams crushed ice
  • 54.43 grams white wine
  • 1,360.78 grams pork fatback (diced and blanched)
  • 260.36 grams pistachios
  • fennel (As needed bronze, sprigs)
  • pickled herbs (As needed)
  • anchovies (As needed white)
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 cups lard (warm)
  • 1/4 cup garlic (minced)
  • 1/2 cup anchovies (minced)
  • 1/2 cup capers
  • 1/4 cup lemon juice
  • salt (To taste)
  • pepper (To taste)
  • 1/4 cup mozzarella cheese
  • 2 tablespoons Robiola cheese
  • 2 slices white bread (crusts removed)
  • 2 slices mortadella (grilled)
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon thyme leaves
  • 3/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 2 eggs (beaten)
  • 3 tablespoons butter
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    Directions

    1. For the Mortadella: Keep all ingredients cold to start. Add lean pork shoulder, salt and dry spices to a buffalo chopper and chop for 5 minutes to break down the proteins. Add fat pork shoulder, ice and white wine; chop until mixture reaches 48°F.
    2. Remove mixture and fold in blanched fatback and pistachios. Using a sausage stuffer with a large nozzle, fill mortadella chubs, tie off and truss lengthwise. Poach the finished sausage at 155°F for 2 hours.
    3. For the Lard Aioli: Put egg yolks in base of blender with Dijon mustard. Blend on lowest setting while slowly drizzling in warm lard; gradually increase speed and stream to emulsify. When fully emulsified, add garlic, anchovies, capers and lemon juice; blend to combine. Season aioli with salt and pepper to taste.
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