Redefined delight: Homemade mortadella transforms sandwiches

Fried mortadella in breadcrumbs was once a popular dish for the whole family. This recipe presents it differently—as a delicious, homemade cold cut for sandwiches. It impresses with its composition, leaving store-bought products far behind. Plus, preparing it is easier than you might think.

This mortadella is fresh, tasty, and high-quality, and what's more, making it is quite simple. A slice of fresh bread with homemade cold cuts is a simple path to happiness.

Ingredients:

                            
• 5 chicken quarters
• 4 carrots
• 2 parsley roots
• Half a celery root
• 1 leek
• 1 tablespoon salt
• 2 bay leaves
• 3-4 allspice berries
• 1 teaspoon dried garlic
• ½ teaspoon nutmeg
• 1.5 teaspoons salt
• 1.2 teaspoons pepper
• 1 ounce gelatin sheets, soaked
• 2 cups broth
• 2.5 ounces pistachios

Preparation method:

Step 1. Place the chicken, halved onion, peeled carrots, parsley roots, leek, celery, and peeled garlic cloves in a large pot. Add bay leaves, allspice, and salt, then pour in 8 cups of water. Boil for 1.5 hours.

Step 2. Cool the meat and separate it from the bones; set aside the vegetables. Add the soaked gelatin to 2 cups of broth and mix.

Step 3. Place the meat in a food processor, add the cooked carrots, dried garlic, nutmeg, salt, and pepper, and pour in the gelatin-infused broth. Blend into a smooth mass.

Step 4. Transfer the mixture to a pitcher, add pistachios, and stir.

Step 5. Pour the mixture into a clean water bottle with the top cut off. Refrigerate until the mixture sets well.

Step 6. Once set, cut the plastic bottle and slice the cold cuts. Enjoy!