1963 Mortadella Artigianale
100g mayonnaise, 100g broccoli, extra virgin olive oil, 3 or 4 shrimps, 3 or 4 slices of mortadella, capers, 2 slices of home-made bread, salt, pepper
Prepare the broccoli purée, by cleaning the broccoli. Trim off any leaves or blemishes from the stem. Slice off the bottom inch of the stem, remove the tougher top layer of skin with a peeler and cut into cubes, to speed up cooking. Slice straight through the broccoli stem as close to the crown as you can get. The crown should break into several large florets. Cut through the trunk of each floret to make bite-sized pieces. Place these in a colander and run them under water to wash away any grit. Bring a medium pot of salted water to a boil over high heat. Add the broccoli, reduce heat to medium-low and simmer until tender for about 7- 8 minutes. Steam cooking is even better. Drain and cool down the broccoli. Transfer to food processor or blender, then process until the broccoli is pureed and almost smooth. Stir in a little mayonnaise and extra virgin olive oil and put aside. Wash and clean the shrimps and then remove the shell from the body. Roll each shrimp in a slice of mortadella, already folded into four. Add extra virgin oil in a frying pan and brown shrimps on both sides. Season with salt and pepper and then, put aside. Cut two slices of home-made bread and place one slice on a serving plate. Spread over the broccoli purée and lay over the shrimp tails (take off the head in this step). Add a few capers and extra virgin olive oil. Cover the sandwich with the second slice of bread and finally decorate with capers and a trickle of oil. Serve hot.
In collaboration with Ristoassociazione tOur-tlen.