THE PURPLE PIG'S MORTADELLA SMEAR

This delicious “smear” or spread is a specialty of one of Chicago’s favourite restaurants ‘The Purple Pig’. People will line up at your house too.

This delicious “smear” or spread is a specialty of one of Chicago’s favourite restaurants ‘The Purple Pig’. People will line up at your house too.

Makes 16 toasts

Ingredients

  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup chicken stock or water, hot
  • 1/4 cup cream or milk
  • 1 tsp kosher salt (or more to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1 1/2 tsp gelatine
  • 2 tbsp cold water
  • 8 oz mortadella, cut into chunks
  • 1/2 cup whipping cream
  • to serve:
  • 16 slices baguette
  • baby arugula
  • 1/2 cup chopped (shelled) toasted pistachios
  • 3 tbsp balsamic cream (or glaze), approximately

Method

    1. Make veloute sauce. Melt butter in medium saucepan and whisk in flour. Cook, stirring, a few minutes until mixture just starts to colour. Whisk in hot liquid. Bring to a boil. Add milk and cook until thick. Add salt, pepper and nutmeg. Cook gently 5 minutes.

    2. Sprinkle gelatine over cold water. Soften for a few minutes and then heat gently. Whisk into sauce. Cool about 10 minutes.

    3. Place mortadella in food processor and chop on/off until finely chopped. Add sauce and process until smooth.

    4. Whip cream and fold into mortadella mixture. Season to taste. Refrigerate a few hours.

    5. Just before serving grill bread. Smear mortadella on each piece. Top with arugula, sprinkle with pistachios and drizzle with balsamic.

Find more of Bonnie's delicious recipes in her cookbooks: