Spuma di mortadella from Salumi: The Craft of Italian Dry Curing by Michael Ruhlman and Brian Polcyn

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

  • mjes on October 04, 2021

    I chose to try this recipe because it suggests serving mortadella three ways: thinly sliced, browned in a pan, and as a spuma. Generic spumas are lost on me - why ruin the texture of an excellent product by grinding and whipping it? This recipe has a bit of an advantage as it adds riccotta, cream, and nutmeg to the mortadella changing its flavor as well as its texture. The three way presentation was appreciated by all - a universal success with a variety of favorites.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.