When you think of cold cuts, you may think of the plain old turkey and cheese sandwiches that your mom used to pack for you in your lunch box. Or maybe you’re fancy and you think of a sophisticated charcuterie board. Here at Mortadella Head, cold cuts are an essential part of our menu. We like to take these traditional, Italian cured meats and elevate them to their highest potential in our sandwiches. Here are some of the cold cuts on our menu and why we use them!

Mortadella: Let’s start with the obvious one because it’s in our name (duh). Mortadella is a meat made of ground heat-cured pork which incorporates cubes of pork fat. It is traditionally flavored with black pepper grains and hails from Bologna, Italy. Clearly, we think it’s delicious. 

Capicola: This traditional Italian pork cold cut is made from the dry-cured muscle of the pig which runs from the neck to the fourth or fifth rib. It is typically thinly sliced and prepared with salt, herbs and other spices.

Salami: This one is probably the most famous one on our list and it may have snuck its way into your middle school lunch box. Salami is a sausage made with ground pork and cubes of fat, typically seasoned with garlic, salt, and spices. It’s basically pepperoni’s brother.

Prosciutto: This fan favorite is an Italian dry-cured ham. It’s usually thinly sliced and is known for its salty but delicious flavor and is always served uncooked. Not only delicious in our sandwiches though, you definitely want to try putting this one on your charcuterie board!

Pastrami: Alright, now we’re going to start veering away from the realm of traditional Italian meats into a new territory. Don’t worry though, it’s all still equally as delicious or else we wouldn’t put it in our food! Pastrami is a meat product usually made from beef brisket. It’s brined, partially dried and seasoned with herbs and spices. Then it gets smoked and steamed to give it the distinct peppery and smokey flavor that it’s known for. 

Roast Beef: Roast beef sandwiches are an essential part of any meat eaters diet. The best thing about this meat is how diverse it is. It can be served hot alongside some potatoes and vegetables for a classy meal. Or you can take the leftovers and put them into a hearty but tasty sandwich. The possibilities are basically endless.

Roasted Turkey: OK, I know we kinda made fun of turkey in the beginning of this article but hear us out. When it’s not just paired with a slice of crappy cheese in between some lackluster slices of bread, turkey can be amazing in sandwiches. I mean HELLO, Thanksgiving leftover sammies are the best! Which is exactly why we have a sub inspired by them on our menu. Cough, cough -- The Plymouth RockSTAR. 

Are you ready to meat your match? Let us know what your favorite cold cuts are in the comments!

Ingredients

4 bunches of broccoli rabe

2 tablespoons of minced fresh garlic

1 tablespoon of salt

1 tablespoon black pepper

4 tablespoons grated Romano cheese

1/2 cup olive oil

Directions

Wash and dry broccoli rabe. Cut ¼ inch off the ends of broccoli rabe stems and discard them. Cut remainder of broccoli rabe, leaves and stems, into 1 inch pieces. Place cut broccoli rabe into large mixing bowl. Add garlic, salt, pepper, Romano cheese and oil to bowl. Mix well with hands massaging all ingredients into the broccoli rabe.  Be sure all rabe gets coated with ingredients. Transfer broccoli rabe to a large sheet pan and spread it evenly across pan. Place sheet pan in a 400 degree pre-heated oven for 6 minutes. Remove from oven and allow it to cool. I like it served at room temperature with a squeeze of lemon. Enjoy!

The beauty of cooking the Italian way is that it can be perfectly simple. All you need is a few high-quality ingredients to make a quick, delicious meal. Today we have a simple pasta dish that is both filling and comforting. And it’s done in a snap! Let’s get cooking.

The Simplest Pasta Recipe

Ingredients

• 1 lb. fresh pasta of your choice - we recommend a long-cut pasta like spaghetti or bucatini

• Roasted garlic - recipe here

• A good Italian extra virgin olive oil

• ½ - 1 cup Parmesan-Reggiano cheese, grated

• Salt and freshly cracked pepper

Method

1. Cook pasta according to instructions on package.

2. While pasta cooks, use a back of a fork to mash roasted garlic cloves.

3. Return cooked pasta to the warm pot. Add mashed cloves, parmesan cheese, and a generous drizzle of olive oil. Mix, letting cheese slightly melt into the pasta.

4. Season to taste with salt and pepper. Serve warm.

Pro Tips:

1. Buy a wedge of Parmesan-Reggiano cheese and grate just before cooking. Freshly grated is the best!

2. Use a pasta that will really pick up the cheese, olive oil, and spices. The above recommendations are our favorites for this recipe, but you can also use capellini or vermicelli.

3. Save time: grate the cheese and mash the garlic while pasta is cooking.

4. Serve with wine! For this cheesy pasta dish we recommend a full-bodied white or a light-bodied red. Try a Sicilian Chardonnay or a Langhe Nebbiolo for a perfect pairing.

If you’re Italian, it’s in your blood to love garlic. Aglio, if you speak the language. The more, the better. In fact, when we cook at home, we often use double the amount of garlic called in a recipe. No shame in this cooking game. While most recipes use raw garlic, having roasted garlic on hand is an essential in the Italian kitchen.Roasting changes the chemical makeup of the garlic so that it’s easier to digest. This means you get to eat a lot more of it. It’s extremely versatile and so simple to make, so heat up that oven and get those bulbs ready.

Roasted Garlic Recipe

Ingredients

• 1 or more whole heads of garlic

Method

1. Preheat oven to 400 °F.

2. Peel just the papery outer layers of the garlic bulb, leaving the individual cloves intact. Using a sharp knife, cut ¼ to ½-inch from the top of the head to expose the individual cloves of garlic.

3. Place the garlic head in a baking pan, cut side up. A muffin pan works well here too. Drizzle a high-quality Italian olive oil over the garlic, making sure to cover each head. Use your fingers to rub the olive oil all over the exposed cloves.

4. Cover garlic with tin foil or wrap in its entirety, loosely folding tin foil at the top. Bake for 30-35 minutes or until cloves feel soft.

5. Remove from oven and let garlic cool. Carefully cut the skin around each clove. Use your fingers to squeeze or pull out the roasted garlic cloves from skin.

Ways to Use:

• Eat as is

• Top salads with individual cloves

• Add to mashed potatoes

• Spread over warm toasted bread with tomato, basil, and olive oil

• Spread on pizza dough in place of traditional tomato sauce

• Toss into warm pasta with parmesan cheese, olive oil, and freshly cracked pepper

• Sauté with greens: Swiss chard, broccoli rabe, etc.