مرتديلا

We cut the chicken breast into small pieces, place half (500 g) in the food processor, then add salt, white pepper, red pepper, garlic powder, onion powder, cornstarch, and water. We blend until smooth and well combined.

We place the remaining 500 g chicken in the food processor, add the same ingredients plus 1 extra tsp red pepper and 1/2 tbsp red pepper paste, then blend until smooth and slightly orange.

We spread cling film on the work surface and sprinkle crushed black pepper over it. We place the plain mortadella mixture on top, shape it into a firm roll, wrap it tightly in the plastic wrap, then wrap it again tightly in aluminum foil.

We lay out another piece of cling film, optionally sprinkle some red pepper, place the spicy mixture on it, shape into a roll, then wrap tightly in plastic wrap and then in foil.

We place a deep baking tray on the stovetop or in the oven, set a rack or strainer over it, and place the wrapped rolls on top. We pour boiling water into the tray underneath, then cover the whole tray tightly with foil to trap the steam. We cook over medium heat or in a hot oven for about 1.5 hours until done.

After cooking, we remove the rolls from the tray, let them cool slightly, remove the foil and plastic, then place the mortadella in the fridge for at least 6 hours (preferably overnight) until firm. We then slice it thinly.

We prepare mortadella sandwiches using bread, lettuce, tomatoes, and pickles, or use the slices in any sandwiches or appetizers.