Mortadella and Pistachio Plumcake: A Tasty Combination

Mortadella and pistachio are two ingredients that are often associated with Italian cuisine. They work well together in a variety of dishes, but one under-appreciated pairing is in the form of a savory plumcake. Yes, plumcake doesn’t have to be sweet and drizzled with icing! This hearty and flavorful version is perfect for brunch, lunch, or even as a light dinner.

What is Mortadella?

Mortadella is a type of Italian sausage that’s made with pork and flavored with spices, including black pepper, coriander, and myrtle berries. It’s a smooth and delicate sausage, with a slightly pink color and speckled with small cubes of fat. Mortadella is sometimes called bologna in the United States, but the two are not identical. Mortadella has a distinct flavor and texture that sets it apart.

What are Pistachios?

Pistachios are a type of nut that originated in Central Asia, but now, they grow mainly in the Mediterranean region. In addition to being a tasty snack, pistachios are used in many dishes, including desserts and main courses. They’re a good source of protein and healthy fats, as well as fiber, vitamins, and minerals. Pistachios add a subtle nuttiness to dishes and a pleasant crunch.

Mortadella and Pistachio Plumcake Recipe

Ingredients:

– 200 grams of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 3 eggs
– 1/2 cup of olive oil
– 1/2 cup of milk
– 100 grams of pistachios, shelled and chopped
– 150 grams of mortadella, chopped

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, beat the eggs until light and frothy. Add the olive oil and milk and mix well.

4. Fold the dry ingredients into the wet ingredients, mixing until well combined.

5. Fold in the chopped pistachios and mortadella.

6. Pour the batter into the prepared pan and smooth out the top.

7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the plumcake cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.

9. Serve the plumcake sliced, either warm or at room temperature.

Summary

Mortadella and pistachio plumcake is a delicious and unique twist on a classic Italian ingredient pairing. The savory flavors of mortadella and the nuttiness of pistachios combine with a light, fluffy cake to create a delightful dish that’s perfect for any meal of the day. Give this recipe a try and enjoy a taste of the Mediterranean in your own kitchen!

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