Today, an unusual second course, the Piedmontese liver mortadella with mashed potatoes, also known as mortadella d’Orta or fidighin in Piedmontese dialect. It is an autumn/winter culinary specialty, mainly consumed with polenta or the classic mashed potatoes as in my recipe to not overpower its flavor. This type of sausage is made from pork liver, lean pork meat, red wine, and spices; it is left to age and then cooked by boiling.
- Difficulty: Very Easy
- Cost: Affordable
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: Autumn, Winter
Ingredients
- 2 liver mortadella
- mashed potatoes
- to taste extra virgin olive oil
Tools
- Pot
- Cutting board
- Tongs
- Knife
Preparation
To prepare the liver mortadella with mashed potatoes, take the two liver mortadellas and immerse them in a pot with cold water.
Bring to a boil, and once it reaches boiling, lower to medium-low heat, then cook the liver mortadellas for an hour without piercing them. While they cook, prepare the mashed potatoes.
Once the cooking is finished, remove the mortadellas from the pot, cut the skin with a knife, slice them, and serve hot with the mashed potatoes.
Wine pairing:
Bonarda
