In the realm of culinary delights, few sandwiches can rival the allure of a focaccia sandwich with mortadella and parmesan cream. This simple yet exquisite creation is a testament to the beauty of Italian cuisine, where the marriage of ingredients transcends the sum of its parts. But what makes this sandwich truly special is the story behind it, a narrative that weaves through history, tradition, and personal preference.
Personally, I think the key to a great focaccia sandwich lies in the quality of the ingredients. The mortadella, for instance, is a masterpiece in itself. Its origin is shrouded in mystery, with some suggesting it derives from the mortar it was pounded in, while others trace its roots back to the Romans and their myrtle-berried sausage, the farcimen murtatum. Regardless of its exact origins, mortadella has become an iconic Italian sausage, beloved for its delicate spice and firm texture. What many people don't realize is that the quality of mortadella can vary greatly, with some producers using high-quality cuts of pork and natural spices, while others rely on additives to maintain a consistent color.
Artigianquality, a small producer in Bologna, Italy, exemplifies the latter. Their mortadella is made with high-quality cuts of pork from Italian pigs raised in semi-wild conditions. The process is labor-intensive, with the meat being pounded to a paste and seasoned with a blend of spices, including mace, cardamom, nutmeg, and garlic. The result is a mortadella that is antique pink, with a firm texture and delicately spiced scent. In my opinion, this is the way mortadella should be, with its natural flavors and textures shining through.
But the true magic of the focaccia sandwich lies in the parmesan cream. This simple spread is a testament to the versatility of Italian cheese. By beating finely grated parmesan with soft cheese or ricotta, you create a creamy, flavorful base that enhances the mortadella without overpowering it. A dash of milk can loosen the mixture, creating a spreadable consistency that is perfect for the sandwich. What makes this particular recipe fascinating is the addition of nutmeg, a spice that adds a subtle warmth and depth to the parmesan cream.
The sandwich itself is a masterpiece of simplicity. By splitting focaccia squares or bread rolls and spreading both sides with the parmesan cream, you create a base that is both crunchy and soft. The mortadella slices are then laid on one half of the bread, topped with the other half, and repeated for each sandwich. The result is a symphony of flavors and textures, where the mortadella's spice and the parmesan cream's creaminess come together in perfect harmony.
One thing that immediately stands out is the importance of the focaccia. This Italian flatbread is a staple in many Italian households, with its characteristic bubbles and chewy texture. The recipe I suggest, by Carla Tomasi in the Guardian archives, is a classic, with its simple ingredients and easy-to-follow instructions. But what makes this focaccia truly special is its ability to complement the mortadella and parmesan cream, providing a base that is both sturdy and flavorful.
In my opinion, the focaccia sandwich with mortadella and parmesan cream is a true culinary delight. It is a testament to the beauty of Italian cuisine, where the marriage of ingredients transcends the sum of its parts. But what makes this sandwich truly special is the story behind it, a narrative that weaves through history, tradition, and personal preference. So, the next time you're in the mood for a sandwich, consider making this one. It's a culinary journey that will take you through the heart of Italy, one bite at a time.
