Ossola Liver Mortadella with Mashed Potatoes
Ossola liver mortadella cooked and served with mashed potatoes: a hearty main course from the tradition of Ossola cured meats.
Ingredients
For 4 personeIngredients
For the mashed potatoes
Before you start
Method
Cook the mortadella
Prick the liver mortadella lightly and cook it in lightly salted water over a low heat for about 40 minutes.
Boil the potatoes
Meanwhile, boil the potatoes in salted water until tender.
Mash the potatoes
Drain the potatoes and mash them while still hot using a potato masher.
Prepare the mashed potatoes
Mix the potatoes with warm milk and butter until smooth; season with nutmeg, salt and pepper.
Slice
Drain the mortadella, leave it to cool slightly and slice it.
Serve
Serve the warm slices with the mashed potatoes.
Good to know
Tips
Cook the mortadella over a gentle heat, without vigorous boiling, to prevent it from splitting.
Variations
It can also be served with polenta instead of mashed potatoes.
Storage
Once cooked, it keeps in the refrigerator for 1-2 days.
Nutritional values
Approximate values per porzioneBehind this recipe
Ossola liver mortadella, also recognised by Slow Food, is made with the front part of the pork and a small percentage of raw liver; in its fresh version, it should be cooked and served with polenta or mashed potatoes.
