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The Big Sandwich (Spaghetti) Western Frittata Edition: as you guys know I love a big sandwich & am always looking for new ways to enjoy it. I have been thinking about an egg-lovers version for a while & after we snagged a huge slab of Mortadella di Cinghiale (wild boar 🐗) from Norcia at the market in our town, inspiration struck! The name is inspired by my love of a Western (aka Denver) omelet & those great films of the 1960’s like “The Good, the Bad and the Ugly,” pioneered by Italian director, Sergio Leone & given the moniker “Spaghetti Westerns.” Like those films, where Italy stood in for Texas, here I have Italian cured sausage standing in for ham. I also added Parmigiano-Reggiano to my egg mixture instead of cheddar & topped my sando with sliced fresh mozzarella. Mortadella is a delicacy I discovered as a kid; I got lucky because in 2000, the US finally lifted a more than 30 year ban on its importation from Italy! Another fun fact for film lovers: the ban was a major plot point in the 1971 Sofia Loren movie, “La Mortadella” (released in the US as “Lady Liberty”) where an Italian bride arriving in NY brings her fiancé a mortadella & refuses to hand it over to customs, sparking an international incident. The addition of wild boar in the Norcia version gives this mortadella a distinctive, gamier flavor. I originally planned to chop up the mortadella & cook it in my frittata à la Western omelet, but then I realized that I wanted to see how it would perform in a hot pan. And let me tell you, this savory cured sausage studded with fat is absolutely magical when fried! The crispy edge on it was just the bit of texture I was looking for. Putting it on bread was a no brainer as frittata sandwiches are popular in Italy & the Western omelet actually started life being served between slices of bread. Do you guys like Mortadella? Would you try the wild boar variety? What do you think of this version of the Big Sandwich? Let me know when the comments down below!