house mortadella with mozzarella and robiola encorozza, lard anchovy aoili and spring garnish
house mortadella with mozzarella and robiola encorozza, lard anchovy aoili and spring garnish with pork shoulder, tinted curing mix, salt, sugar, garlic powder, white pepper, mace, coriander, nutmeg, nonfat powdered milk, crushed ice, white wine, pork fatback, pistachios, fennel, pickled herbs, anchovies, egg yolks, dijon mustard, lard, garlic, anchovies, capers, lemon juice, salt, pepper, mozzarella cheese, robiola cheese, white bread, mortadella, panko breadcrumbs, thyme leaves, onion powder, garlic powder, all purpose flour, eggs, butter
pork shoulder, tinted curing mix, salt, sugar, garlic powder, white pepper, mace, coriander, nutmeg, nonfat powdered milk, crushed ice, white wine, pork fatback, pistachios, fennel, pickled herbs, anchovies, egg yolks, dijon mustard, lard, garlic, anchovies, capers, lemon juice, salt, pepper, mozzarella cheese, robiola cheese, white bread, mortadella, panko breadcrumbs, thyme leaves, onion powder, garlic powder, all purpose flour, eggs, butter
- 9071.8 gram pork shoulder
 - 28.1 gram tinted curing mix
 - 163.3 gram salt
 - 79.8 gram sugar
 - 11.8 gram garlic powder
 - 16.3 gram white pepper
 - 11.8 gram mace
 - 8.2 gram coriander
 - 4.1 gram nutmeg
 - 181.4 gram nonfat powdered milk
 - 453.6 gram crushed ice
 - 54.4 gram white wine
 - 1360.8 gram pork fatback
 - 260.4 gram pistachios
 - fennel
 - pickled herbs
 - anchovies
 - 2.0 egg yolks
 - 1.0 tablespoon dijon mustard
 - 2.0 cup lard
 - 0.2 cup garlic
 - 0.5 cup anchovies
 - 0.5 cup capers
 - 0.2 cup lemon juice
 - salt
 - pepper
 - 0.2 cup mozzarella cheese
 - 2.0 tablespoon robiola cheese
 - 2.0 slice white bread
 - 2.0 slice mortadella
 - 1.0 cup panko breadcrumbs
 - 0.5 teaspoon thyme leaves
 - 0.8 teaspoon onion powder
 - 0.1 teaspoon garlic powder
 - 0.5 cup all purpose flour
 - 2.0 eggs
 - 3.0 tablespoon butter

- for the mortadella keep all ingredients cold to start.
 - add lean pork shoulder, salt and dry spices to a buffalo chopper and chop for 5 minutes to break down the proteins.
 - add fat pork shoulder, ice and white wine chop until mixture reaches 48degf.
 - remove mixture and fold in blanched fatback and pistachios.
 - using a sausage stuffer with a large nozzle, fill mortadella chubs, tie off and truss lengthwise.
 - poach the finished sausage at 155degf for 2 hours.
 - for the lard aioli put egg yolks in base of blender with dijon mustard.
 - blend on lowest setting while slowly drizzling in warm lard gradually increase speed and stream to emulsify.
 - when fully emulsified, add garlic, anchovies, capers and lemon juice blend to combine.
 - season aioli with salt and pepper to taste.
 - for the grilled cheese in a bowl, combine mozzarella and robiola cheeses.
 - mix with fork or by hand until combined.
 - place mortadella slices on one slice of bread, top with cheese mixture and remaining bread slice.
 - season panko with thyme and onion and garlic powders, then use standard breading procedure with all purpose flour, whisked eggs and seasoned panko to coat the sandwich, covering all edges.
 - heat small saute pan over medium heat and add butter.
 - once it foams, place sandwich in pan and toast until first side is golden brown.
 - flip and baste with butter until both sides and all edges are golden brown and crispy.
 - to serve spoon a circle of lard aioli on the plate.
 - cut grilled cheese in half and plate one half.
 - top with garnish.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 9071.8 gram pork shoulder
- 28.1 gram tinted curing mix
- 163.3 gram salt
- 79.8 gram sugar
- 11.8 gram garlic powder
- 16.3 gram white pepper
- 11.8 gram mace
- 8.2 gram coriander
- 4.1 gram nutmeg
- 181.4 gram nonfat powdered milk
- 453.6 gram crushed ice
- 54.4 gram white wine
- 1360.8 gram pork fatback
- 260.4 gram pistachios
- fennel
- pickled herbs
- anchovies
- 2.0 egg yolks
- 1.0 tablespoon dijon mustard
- 2.0 cup lard
- 0.2 cup garlic
- 0.5 cup anchovies
- 0.5 cup capers
- 0.2 cup lemon juice
- salt
- pepper
- 0.2 cup mozzarella cheese
- 2.0 tablespoon robiola cheese
- 2.0 slice white bread
- 2.0 slice mortadella
- 1.0 cup panko breadcrumbs
- 0.5 teaspoon thyme leaves
- 0.8 teaspoon onion powder
- 0.1 teaspoon garlic powder
- 0.5 cup all purpose flour
- 2.0 eggs
- 3.0 tablespoon butter

 ### Assistant: The ingredients you'll need are:
- 9071.8 gram pork shoulder
- 28.1 gram tinted curing mix
- 163.3 gram salt
- 79.8 gram sugar
- 11.8 gram garlic powder
- 16.3 gram white pepper
- 11.8 gram mace
- 8.2 gram coriander
- 4.1 gram nutmeg
- 181.4 gram nonfat powdered milk
- 453.6 gram crushed ice
- 54.4 gram white wine
- 1360.8 gram pork fatback
- 260.4 gram pistachios
- fennel
- pickled herbs
- anchovies
- 2.0 egg yolks
- 1.0 tablespoon dijon mustard
- 2.0 cup lard
- 0.2 cup garlic
- 0.5 cup anchovies
- 0.5 cup capers
- 0.2 cup lemon juice
- salt
- pepper
- 0.2 cup mozzarella cheese
- 2.0 tablespoon robiola cheese
- 2.0 slice white bread
- 2.0 slice mortadella
- 1.0 cup panko breadcrumbs
- 0.5 teaspoon thyme leaves
- 0.8 teaspoon onion powder
- 0.1 teaspoon garlic powder
- 0.5 cup all purpose flour
- 2.0 eggs
- 3.0 tablespoon butter


You can follows these steps to make the recipe:
- for the mortadella keep all ingredients cold to start.
- add lean pork shoulder, salt and dry spices to a buffalo chopper and chop for 5 minutes to break down the proteins.
- add fat pork shoulder, ice and white wine chop until mixture reaches 48degf.
- remove mixture and fold in blanched fatback and pistachios.
- using a sausage stuffer with a large nozzle, fill mortadella chubs, tie off and truss lengthwise.
- poach the finished sausage at 155degf for 2 hours.
- for the lard aioli put egg yolks in base of blender with dijon mustard.
- blend on lowest setting while slowly drizzling in warm lard gradually increase speed and stream to emulsify.
- when fully emulsified, add garlic, anchovies, capers and lemon juice blend to combine.
- season aioli with salt and pepper to taste.
- for the grilled cheese in a bowl, combine mozzarella and robiola cheeses.
- mix with fork or by hand until combined.
- place mortadella slices on one slice of bread, top with cheese mixture and remaining bread slice.
- season panko with thyme and onion and garlic powders, then use standard breading procedure with all purpose flour, whisked eggs and seasoned panko to coat the sandwich, covering all edges.
- heat small saute pan over medium heat and add butter.
- once it foams, place sandwich in pan and toast until first side is golden brown.
- flip and baste with butter until both sides and all edges are golden brown and crispy.
- to serve spoon a circle of lard aioli on the plate.
- cut grilled cheese in half and plate one half.
- top with garnish.
- .

