Jonathan Gushue, Langdon Hall, Cambridge, Ontario "The mortadella smear, one of several 'smears' on the menu, was easily among the best things I've ever eaten." Read the complete SAVEUR 100 story ». Todd Coleman
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago’s Purple Pig restaurant puree mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Mortadella Smear
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago’s Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.devastatingly addictive.
Yield: serves 12
Ingredients
- 1⁄3 cup balsamic vinegar
- 1 tbsp. unsalted butter
- 1 tbsp. flour
- 1⁄3 cup chicken stock
- 1 lb. mortadella without pistachios, cut into ½″ cubes
- 1⁄3 cup heavy cream, whipped to soft peaks
- 2 loaves ciabatta, sliced
- 4 tbsp. extra-virgin olive oil
- 3 tbsp. crushed toasted pistachio nuts
- 1⁄2 cup baby arugula
Instructions
- Pour vinegar into a small saucepan and cook over medium heat until reduced to 3 tbsp., about 5 minutes; remove from heat and set aside. In a small saucepan, melt butter over medium heat. Whisk in flour and cook, whisking, for 1 minute. Slowly whisk in chicken stock and cook until thickened, about 2 minutes; remove veloute sauce from heat and set aside to let cool.
- Put mortadella into a food processor and process until pureed. Transfer mortadella to a medium bowl. Using a rubber spatula, fold in the reserved veloute sauce and whipped cream; set aside. Rub the ciabatta with the oil and grill or toast. To serve, smear the grilled bread with the mortadella and garnish with a drizzle of the reduced balsamic and a scattering of pistachios and arugula. Serve warm or at room temperature.
