Everybody knows mortadella, the famous Italian sausage from Bologna. Last year I even tried to make it myself. When I was in Bologna last year I discovered a sausage that is related to mortadella but almost unknown outside Italy: Salame rosa.
The Old-Fashioned is one of my favourite cocktails. Its simplicity makes is very easy to transfer the concept to baking. It only containes bourbon, sugar and cocktail bitters.
I was born in the Kurpfalz region of Germany which roughly is located between Frankurt and Karlsruhe along the Rhine river. A traditional late summer treat of this region is onion pie served with Federweißer. It is grape harvest season, and vintners sell partly fermented wine which is unfiltered and still sparkling.
Tarts and quiches are a bit like pizza, they allow you to use a wide range of ingredients to create interesting variations. This is a fairly basic tart that combines the distinctive flavours of bacon and blue cheese.
Yesterday I have tackled a very interesting sausage making project: mortadella. I intended to get as close as possible to the original specifications for Mortadella Bologna IGP, the "proper one".
A few days ago my new Magimix food processor arrived, and understandably my fingers began to itch. As a first task for the machine I decided on leberkäse because you don't need sausage casings for this.