Meat Mortadella with Olives – Recipe & Cooking Instructions

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Meat Mortadella with Olives – Recipe & Cooking Instructions

Meat mortadella with olives is a type of Italian-origin cold cut (similar to sausage), often enjoyed as a light breakfast or dinner option. While it's commonly purchased ready-made from stores, making it at home ensures you're using high-quality, healthy ingredients—free of additives and preservatives.

Ingredients

Meat Mortadella with Olives

 

  • 4 cups of water

  • 1 medium carrot, roughly chopped

  • 1 medium onion, roughly chopped

  • 3 medium stalks of celery

  • 1 bay leaf

  • 1 cinnamon stick

  • ¼ teaspoon ground coriander

  • 500 grams (about 1.1 lbs) lean beef (boneless, fat trimmed)

  • ½ teaspoon ground cinnamon

  • ½ teaspoon black pepper

  • ½ teaspoon ground red pepper (paprika or chili powder)

  • Salt to taste

  • ½ cup sliced green or black olives (as preferred)

How to Make Meat Mortadella with Olives

  1. Prepare the Broth Base:

    In a deep pot, bring the water to a simmer over medium heat. Add the chopped carrot, onion, celery, bay leaf, and cinnamon stick. Let the mixture boil gently to create an aromatic broth.

  2. Prepare the Meat Paste:

    Using a food processor or meat grinder, finely grind the beef until it becomes a smooth, paste-like texture.

    Add the black pepper, ground cinnamon, ground coriander, red pepper, and salt. Continue processing until the mixture is well-blended and smooth like a dough.

  3. Add the Olives:

    Transfer the meat paste into a large bowl. Add the sliced olives and mix thoroughly by hand until the olives are evenly distributed.

  4. Shape the Mortadella:

    Lay out a large piece of clear plastic wrap (cling film) on a clean surface.

    Place the meat mixture in the center and tightly roll it into a log or sausage shape, making sure to press out any air. Twist and secure both ends firmly to seal the roll.

  5. Cook the Mortadella:

    Gently place the wrapped meat roll into the simmering broth. Reduce the heat to low and allow it to poach for about 45 minutes, or until fully cooked through.

  6. Cool and Slice:

    Remove the cooked mortadella from the pot and let it cool completely to room temperature. Then refrigerate it for easier slicing.

    Once chilled, unwrap and slice into thin, round slices using a sharp knife.

Serving Suggestions:

Serve it cold as a side dish, in sandwiches, or use it in recipes like pizza, savory pastries, or breakfast wraps.

Enjoy your homemade mortadella! (Sahtein!) 🥪🫒✨

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