We took a thick piece of mortadella and scored it. We pressure cooked it for thirty minutes in a rich capon broth. Then we chilled the mortadella slab in the broth. The flavors will blend. Some moisture should be reabsorbed into the mortadella. When it is cool, the plan is to cut it into steaks and pan sear them. Then we will make a pan sauce with the cooking liquid and use it to glaze the "steaks."
January 14, 2005