Mortandela della Val di Non
Mortandela della Val di Non is a smoked, buckwheat-dusted Trentino pork patty, here gently pan-warmed and served alongside crushed mountain potatoes and braised cabbage.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large saucepan
- •Heavy frying pan
- •Chef's knife
- •Potato masher
- •Colander
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 32 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 26 g
- calories
- 540 kcal
Instructions
- 1
Place the potatoes into a large saucepan of cold salted water and bring to a steady boil.
- 2
Cook for twenty minutes until completely tender when pierced with a fork, then drain well.
- 3
Heat half the butter and olive oil in a wide frying pan over medium heat.
- 4
Add the crushed garlic and shredded cabbage, cooking until the leaves collapse and turn sweet.
- 5
Stir in the caraway seeds, season with salt and pepper, and transfer to a warm dish.
- 6
Melt the remaining butter in the same frying pan over medium-low heat.
- 7
Add the Mortandela patties and cook for four minutes until sizzling and lightly browned.
- 8
Turn the patties carefully and cook the reverse side for three to four minutes.
- 9
Pour in the white wine, allowing the alcohol to bubble off and create a glossy pan glaze.
- 10
Coarsely crush the hot potatoes with a fork, seasoning with salt, pepper, and pan juices.
- 11
Serve each warm Mortandela immediately atop the crushed potatoes alongside the braised Savoy cabbage.
Chef's tips
Cook the Mortandela over moderate heat rather than fierce heat so the spiced interior warms through without burning the delicate outer crust. If using well-aged Mortandela, slice it thinly and warm it only briefly in foaming butter.
Ingredient substitutions
- Mortandela della Val di Non → a coarse, unsmoked cotechino or raw Luganega sausage patty, though the distinct smoked aroma will differ
- Trentino Nosiola → any crisp, dry Alpine white wine or dry apple cider
Storage
Refrigerate leftover cooked Mortandela and vegetables in a sealed container for up to two days.
Reheating
Reheat gently in a covered pan with a splash of water or butter over low heat until steaming.
Common mistakes to avoid
- •Boiling the Mortandela aggressively, which breaks down its structure and washes away its smoky spicing.
- •Frying over excessive heat, causing the outer buckwheat coating to scorch before the centre is hot.
- •Over-mashing the potatoes into a smooth purée rather than leaving a rustic crushed texture.
Serving suggestions
Cooked Mortandela della Val di Non?
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