We portioned the slab of mortadella into 90 gram pieces. We seared them on the scored side. When the slabettes were evenly browned we flipped them over and added a few spoonfuls of the cooking liquid and used them to baste the meat. When the liquid reduced and was just getting sticky we took the pan off of the heat and added a spoonful of our barrel aged vinegar. We stirred it into the sauce and glazed the mortadella steaks. The meat was rich with a hybrid texture reminiscent of seared foie gras and glazed sweetbreads. The vinegar balances the sauce and sharpens the flavors. We are getting closer to a complete dish.
January 16, 2005