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Muffin with pistachios and mortadella – Italian Cuisine

Cook the pistachios for 5 minutes in boiling water. Drain, dry them and remove the skin.
Finely chop them in a mixer, then add salt, oil and parmesan and finally the water, blending until well blended.

Cut scamorza and mortadella into squares.

Mix flour, baking powder, parmesan, salt and scamorza in a bowl.
Add milk, eggs, pesto and mix.
Finally the mortadella is also incorporated.

Pour the mixture into the cups, filling up to three quarters, and cook for about 20 minutes in a preheated oven at 180 ° C.

Muffins with pistachios and mortadella are ready: you can serve them hot, lukewarm or even freeddi.

Risotto with beer and mortadella – Italian Cuisine

First of all prepare the vegetable stock that will serve you hot. You can use the granular nut, as I did, or prepare some fresh broth.
Cut the mortadella.

Chop the shallot and brown it in a non-stick pan with 20 g of butter and a drop of oil.
Add the rice and toast it for a minute, then blend with the beer.

Once the beer has evaporated, start adding the hot broth to cook the rice, adding more as it is absorbed.
Halfway through, add the mortadella.
At the end of cooking, stir in the grated lemon peel, the Parmesan cheese and a knob of butter.

Serve your risotto with beer and mortadella and serve immediately.

Croissants of pistachio bread with Mortadella Bologna PGI – Italian Cuisine

A great classic, bread and mortadella, revisited in a croissant version and choosing a high quality product like Mortadella Bologna PGI.

An absolutely unique and unique production technique all over the world, regulated by a Production Standard approved by the European Union. That's exactly how it can not be improvised to produce Mortadella Bologna. But how is this unmistakable and versatile salami born?

The starting point is carefully selected meat that is mechanically shredded through three different steps. The "lardelli" are then prepared, the fat cubes that characterize this salami, and the mixture thus obtained is bagged and subjected to binding. Then begins the most delicate phase, cooking, which can last from a few hours to several days and gives the mortadella all its aroma and its softness, finally ending with the showering and cooling. The result of this long and intense production process is one of the most loved and appreciated cured meats of Italian cuisine, with an aromatic scent and a delicate but definitely unmistakable flavor: Mortadella Bologna PGI.

And now that we've known her better, let's taste it inside soft croissants of pistachio-flavored bread.

Preparation time: 60 minutes
Cooking time: 20 minutes
People: 8


1 kg bread dough
200 g Mortadella Bologna PGI
50 g salted peeled pistachios
1 egg


Roll out the bread dough into a rectangle about 0.5 cm thick. Jogging to get a regular shape. Brush the surface with a beaten egg along with a drop of milk. Then cut the rectangle in half, lengthwise, then divide each half into 8 triangles. Sprinkle the dough with the chopped pistachios and close the triangles, rolling them from the base towards the tip; then fold them to half-moon, obtaining the croissants. Arrange the croissants on a plate covered with baking paper, brush them on the surface with the egg and sprinkle with chopped pistachios. Bake at 200 ° C for 18-20 '. Remove the croissants from the oven and serve them warm together with the Mortadella Bologna PGI.