Jan 3, 2011
Mortadella Smear
purple-pig,charcuterie,mortadella,mordadella,sausage,mortadella-recipe,jonathan-gushue,saveur-100,charcuterie-recipes,
var omni_channel = "Kitchen";
var omni_prop4 = "article";
var omni_prop9 = "Saveur-100-2011-Mortadella-Smear-Article";
var omni_prop10 = "1000086663";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "purple-pig,charcuterie,mortadella,mordadella,sausage,mortadella-recipe,jonathan-gushue,saveur-100,charcuterie-recipes,";
var omni_pageName = "saveur:" + omni_prop12;
Credit: Todd Coleman
My wife and I were walking down Michigan Avenue in Chicago when we stumbled across the Purple Pig. The setup is very homey, with an incredible wine list and delicious housemade charcuterie. The mortadella smear, one of several "smears" on the menu, was easily among the best things I've ever eaten. It's a porky, garlicky purée of cured Italian sausage, very smooth and silky. It's sprinkled with crushed pistachios and served with grilled country bread and all kinds of amazing pickles. I just wish I'd thought of it myself. —
Jonathan Gushue, Langdon Hall, Cambridge, OntarioSee the recipe for Mortadella Smear »
This article was first published in Saveur in Issue #135
Your Comment