I fucking love mortadella. In Bologna, this salami refuses to be outshined by Parma’s globally celebrated prosciutto. Strichetti with mortadella and cream is the ultimate comfort food for a cold Bologna night—and one I whipped up more than a few times after getting home late from a night out at a bar. The mortadella gets a little crispy on the outside when you fry it in the butter and it returns the favor, “seasoning” the butter by weeping out its delicately spiced flavors.
SERVES 6
3 TBSP [42 G] UNSALTED BUTTER
12 OZ [340 G] MORTADELLA, CUT INTO 1/2 IN [12 MM] CUBES
11/2 CUPS [360 ML] HEAVY CREAM
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1 RECIPE STRICHETTI (PAGE 112)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium heat, melt the butter until frothy and golden. Add the mortadella and cook until golden brown, about 45 seconds. Add the cream, bring to a rapid simmer, and cook until reduced by half, about 3 minutes. Season with salt and pepper. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the strichetti and cook until tender, 21/2 to 3 minutes.
Meanwhile, return the sauce to medium heat. Using a spider, transfer the pasta to the sauce and stir to coat. Add 2 Tbsp of pasta cooking water and swirl to emulsify. Add 1/4 cup [25 g] of the Parmigiano-Reggiano and mix until incorporated. Serve immediately with the remaining Parmigiano-Reggiano sprinkled on top.