Focaccia sandwiches with mortadella and parmesan cream are a delightful culinary creation, blending Italian tradition with a modern twist. This recipe, crafted by renowned food writer Rachel Roddy, showcases the marriage of simple ingredients with exquisite flavors. The star of the show is mortadella, a partly cooked sausage with a rich history dating back to ancient Rome. Its name is believed to derive from the mortar it was originally pounded in, reflecting its rustic origins. Over time, mortadella has evolved, with industrialization introducing additives to ensure its longevity and vibrant pink hue. However, artisanal producers like Artigianquality in Bologna champion traditional methods, using high-quality pork and natural spices, resulting in a delicate, spiced mortadella that is a far cry from the processed variety. Roddy's recipe emphasizes the importance of fresh, high-quality ingredients, such as focaccia, parmesan, and soft cheese, creating a harmonious blend of textures and flavors. The addition of a dash of milk to the parmesan cream adds a subtle creaminess, while the black or white pepper, salt, and nutmeg provide a balanced seasoning. The preparation involves spreading the parmesan cream on the focaccia, layering it with mortadella, and assembling the sandwiches. The result is a delectable fusion of Italian cuisine, perfect for a picnic or a casual dinner on the terrace, accompanied by the sounds of nature and the occasional TV dinner soundtrack. This recipe not only satisfies the palate but also invites a deeper appreciation for the art of food preparation and the rich cultural heritage of Italian cuisine.
