Friday, September 25, 2009

Mortadella di Anatra

Salumiere Kris just added another jewel to the meat case: Mortadella di Anatra, a variation of a classic Italian cold cut, usually made from pork only. But not this one: Anatra is Italian for duck and yes, this baby is made with duck as well as pork.
The method: The meat is finely ground + then mashed into a paste. In the old days, this was done with mortar + pestle; it's possible that this salami got its name from the Italian word for 'mortar'. Before getting stuffed into a case, the pork-duck paste is seasoned with black pepper + orange zest. Following the traditional way, it's also studded with pork fat + flavored with whole pistachios. It's what gives the Mortadella it's unique green + white freckled look when cut. Once cased, the sausage gets slowly cooked for a couple of hours. When it's cooled, it's ready to go.
Mortadella - the classic as well as the 'Anatra' one - needs to be kept in the fridge, but stays for a couple of months. Traditionally it is served thinly sliced as part of a charcuterie plate. It makes fabulous sandwiches as well. But you can also cut it in chunks + serve it as an appetizer along with some parmesan cubes, some cured, green olives + of course, a refreshing glass of Arneis, a Chianti or a nice, cool Pinot noir.

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