Mortadella in a Blanket

Chile ‘Nduja, Celery Root Purée, Pickled Pearl Onions, Celery Hearts

Chef Kyle Stamps of Giusto | Newport, RI

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Adapted by StarChefs | september 2023

INGREDIENTS

Mortadella:
Yield: 15 servings
1.5 kilograms pork shoulder, diced into 1-inch cubes
33 grams kosher salt
3 grams pink salt
7 grams ground oregano
5 grams ground black peppercorns
3 grams ground coriander
3 grams smoked paprika
2 grams ground nutmeg
15 grams garlic
3 grams orange zest
5 grams milk powder
5 grams Activa transglutaminase

Celery Root Purée:
Yield: 4 cups
400 grams celery root, peeled and thinly sliced
4 grams kosher salt
Olive oil

Pickled Pearl Onion:
Yield: 2 cups
1 cup Champagne vinegar
⅓ cup sugar
2 cups sliced pearl onions

Chile ‘Nduja:
Yield: 4 cups
20 grams diced celery
40 grams diced onion
20 grams red bell pepper, seeded, ribbed, and diced
4 grams sliced garlic
Olive oil
454 grams ‘nduja
12 grams tomato paste
3 grams ground cumin
1 gram dried oregano
200 grams chicken stock

To Assemble and Serve:
All-purpose flour
Five 12-inch long sheets puff pastry
Melted butter
Celery hearts

METHOD

For the Mortadella:
In a mixing bowl, combine pork, salts, spices, garlic, zest, and milk powder. Cover and refrigerate overnight. The next day, prepare and chill a meat grinder fitted with a large die. Stir transglutaminase into the pork mixture, then pass through the grinder with 230 grams ice. Add additional 230 grams ice and pass mixture through the grinder again with a small die. Transfer pork mixture to a food processor and pulse until smooth. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the temperature of the mixture reaches 40°F. Divide mixture into piping bags fitted with a 1-inch tip. Refrigerate.

For the Celery Root Purée:
In a mixing bowl, toss celery root with salt. Let sit 10 minutes. In a small saucepan over medium flame, heat oil. Add seasoned celery root and sweat until softened. Add 40 grams water, cover, and cook until celery root is cooked through and tender. Transfer mixture to a Vitamix blender and purée until smooth. Transfer to a squeeze bottle and refrigerate.

For the Pickled Pearl Onion:
Place onions in a nonreactive container. Set aside. In a small saucepan, bring vinegar, sugar and ⅔ cup water to a boil. Once boiling, pour the pickling mixture over the onions. Cover and let sit 4 hours at room temperature. Refrigerate.

For the Chile ‘Nduja:
In a Vitamix blender, purée vegetables and garlic on high speed until smooth. Transfer to a sauté pan over low heat. Add olive oil and cook until vegetables are tender. Stir in ‘nduja. Cook until fat has rendered, breaking any large pieces with a wooden spoon. Stir in tomato paste, cumin, and oregano. Cook until the spices are fragrant. Pour in chicken stock and bring mixture to a boil. Reduce heat and let simmer 1 hour, or until the ‘nduja is tender. Remove from heat and weight mixture. Stir in fifty percent Celery Root Purée by weight of ‘nduja mixture. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Lay plastic wrap on a work surface. Pipe Mortadella into a 12-inch long strip, then tightly roll plastic wrap around the meat to form a log. Using a cake tester, prick holes in the plastic wrap, then twist the ends to seal. Repeat with all Mortadella. Place logs on a wire rack and refrigerate. Heat a combination oven to steam setting with the fan on low speed. Remove logs from the refrigerator and cook 8 minutes. Let cool. Heat convection oven to 425°F with the fan on high speed. Dust steamed pork with flour and set aside. Brush the top side of the puff pastry sheets with water. Place 3 Mortadella logs on each sheet of puff pastry, rolling them together until there is a ½-inch overlap. Cut and discard excess dough. Let rest 20 minutes, then transfer to a sheet tray. Brush with melted butter, then bake 8 minutes, or until the pastry has puffed and is golden brown. Let cool, then cut into ¼-inch thick slices. Transfer to a serving plate and top with desired amount of Chile ‘Nduja, Pickled Pearl Onions, and celery hearts.

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