Reinventing nostalgia: Homemade mortadella with pistachios

Fried mortadella in breadcrumbs used to be a popular family dish. In this recipe, it's presented a bit differently - a delicious, homemade cold cut for sandwiches. Its composition is impressive, leaving store-bought options trailing behind, and its preparation is more straightforward than one might expect.

This homemade version is fresh, tasty, and high-quality while also being straightforward to make. A slice of fresh bread with homemade cold cuts could be your simple step to happiness.

Ingredients:

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

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

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

Step 4. Transfer the mixture 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. Once set, remove the plastic bottle and slice the cold cuts. Enjoy!