Comments on: Spuma di Mortadella: Let’s Hear it for Preserved Meat Foam!

By: Adobe Lightroom helps Food Pics! Recipes remain the same. | We Are Never Full

Fri, 17 Feb 2012 16:45:53 +0000

[...] EXHIBIT D: An ok picture of that all-useful egg (creates food porn in an instant!) on top of a mortadella Spuma-shmeared baguette. Ahhh, memories. That dish really kicked some ass – gotta make this oldie [...]

By: Su-Lin

Su-Lin — Thu, 15 Oct 2009 14:30:58 +0000

Oh, this sounds gorgeous, like a mousse! And I’ve just been looking for good ravioli fillings!

By: courtney

courtney — Mon, 05 Oct 2009 16:25:14 +0000

I love Mortadella. I would make this in a heart beat.

By: Núria

Núria — Wed, 23 Sep 2009 17:26:07 +0000

I have to prepare some for my man!!!!! He loves Mortadela de Bolonia (the good and big one). I’m sure he would love your espuma… what an idea!

By: Leela@SheSimmers

Leela@SheSimmers — Wed, 23 Sep 2009 16:22:29 +0000

This looks fantastic! It seems simple enough to make, although my lack of dexterity may present some problem in shaping the spuma into quenelles. We’ll see.

By: Southern Grace Gourmet

Southern Grace Gourmet — Mon, 21 Sep 2009 20:18:00 +0000

This looks delicious! I have never had it before, but the pictures are beautiful!

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 21 Sep 2009 04:20:55 +0000

That sounds awesome. Bologne (and any forcemeat for that matter) was one of the few things I refused to eat as a child. I’ve since outgrown this aversion and will even eat dirty water hotdogs now (if sufficiently starved).

This looks curiously delicious. On one hand I’m imagining Oscar Meyer in the blender with Coolwhip, but you make it look so elegant I may have to go find some descent mortadella to give this a go.

By: Peter

Peter — Sun, 20 Sep 2009 01:38:34 +0000

Any post with “baloney” and “forcemeat” in it has no right to be this appetizing. Welcome back. I might be showing the apartment this week, and if so I’ll let you know so you can invite me over for emulsified pork paste smoothies.

By: Rachel (S[d]OC0

Rachel (S[d]OC0 — Fri, 18 Sep 2009 20:13:44 +0000

You do put it so poetically – “preserved meat foam”. Yeah, it doesn’t quite sound so good when you put it that way.

I would definitely try somethign like this. It has plenty of artery-clogging goodness going on. I tend to avoid mortadella because too many places around here sell stuff that looks like pale baloney with big fat lumps, but it’s time to hit the Italian specialty stores and get something a bit better.

By: admin

admin — Fri, 18 Sep 2009 20:00:51 +0000

you’re too kind, Joan. It’s funny because before eating the spuma in Bologna, I wouldn’t have touched baloney at all – even if it was deep-fried in goose fat. But it was a transformative experience, for sure. Nowadays, and when we can find mortadella of an acceptable quality, we’re all over it like a rash. Spuma di mortadella will do that to you.