Tuesday, February 1, 2011

Who Wants a Pork Cone? I do I do!
Super Bowl Snacks, Part 2

Fig.1. Mortadella cones. The purée does begin to soften at room temperature so treat it like real ice cream and start licking.

No, it’s not a strawberry cone, it’s a swine cone. Nothing soothes the Y chromosome quite like puréed pork. Super Bowl night, like any other gathering, requires a dessert course, and in my opinion, there’s no better dessert than sweet, succulent, salted hog. This cone is made of puréed mortadella that has been hardened in the fridge. The olive oil incorporated with the meat hardens in the fridge making it possible to form in whatever shape you want.

Warning: once you lick pork, there's no going back.

Mortadella Cones

Makes 6 to 7 cones

Nothing far-fetched in this recipe, it’s just another variation of a pâté.

Fig.2. Made a second batch but made it look like an ice cream sundae instead. I drizzled the mortadella with vin cotto, thickened balsamic vinegar, and some pine nuts.

Follow the recipe for Spuma di Mortadella posted on January 12th 2011. Pour puréed mortadella in a loaf pan (a loaf pan facilitates scooping), cover with plastic wrap (make the plastic wrap touch the mortadella) and place in the refrigerator for a minimum of four hours, or up to a day before. When you’re ready to serve, scoop with an ice cream scoop and serve.

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