Mortadella-stuffed squid from True North: Canadian Cooking from Coast to Coast (page 20) by Derek Dammann and Chris Johns

  • sage
  • savory
  • shallots
  • bay leaves
  • apple brandy
  • chervil
  • juniper berries
  • mint
  • parsley
  • thyme
  • tomatoes
  • squid
  • fatty pork
  • crushed red chile pepper
  • black peppercorns
  • whole nutmeg
  • pork belly
  • pork legs
  • sodium nitrate
  • sweet smoked paprika
  • hog casings
  • bread crumbs
  • white wine
  • frozen peas
  • seal meat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute alchermes liqueur for apple brandy, and store-bought mortadella for the book's "Seal mortadella" in this recipe. The book's "Pancetta" in this recipe cures for 8 days and ages for several weeks, and the "Seal mortadella" requires 24 hours.

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