Tag: Mortadella

Pistachio crusted turkey roll recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

The topside of turkey, white and lean meat, it is perfect for the whole family because adults and children alike like it. If you want to make it more delicious and inviting, discover our recipe turkey roll in pistachio crustvery simple to make.

The slices of rump should be arranged to form a rectangle, covered with mortadellaroll up and, finally, pass through the grains of pistachio. The resulting turkey roll is first browned in a pan and then cooked in the oven. It can be served hot or warm.

Also discover these recipes: Turkey roll with radicchio and ricotta, Turkey roll with herbs and sweet pecorino, Turkey roll and omelette, Cold turkey and ham roll, Turkey roll stuffed with sausage, Turkey roll with asparagus.

Recipe Sandwich with mortadella, ricotta and pistachios – Italian Cuisine

Ingrediants

50 g sliced mortadella
1 sandwich or two slices of mixed cereal bread
60 g ricotta type black peel
80 g peeled pistachios
lemon
lemon thyme
coarse salt

Duration: 15 min

Level: Easy

Doses: 1 sandwich

For the recipe of the sandwich with mortadella, ricotta and pistachios, collect the pistachios in a mortar and crush them with 2-3 grains of coarse salt until you get a coarse paste.
Cut halfway through the sandwich, spread a part of the pistachio paste on the crumb and stuff it with the slices of mortadella, flakes of ricotta and other pistachio paste.
Flavored with a few leaves of lemon thyme and grated lemon zest.

Recipe: Valeria Nozari, Photo: Guido Barbagelata, Styling: Beatrice Prada

Incoming search terms:

Recipe Cocoa bread for mortadella – Italian Cuisine

Ingredients

400 g Manitoba flour
100 g re-milled durum wheat semolina
25 g bitter cocoa
20 g honey
20 g salt
10 g fresh brewer's yeast

Duration: 50 min

Level: Middle

Dose: 6 people

To prepare the recipe of cocoa bread for mortadella Collect all the ingredients in a large bowl and mix them with 350 g of water (the ideal would be to use the planetary mixer). You will get a very soft and sticky paste.
cover it with a towel and let it rise in a not cold place for about 1 hour.
Work it therefore with the utmost delicacy on a floured surface; Line a plum cake mold with a flour-dusted cloth, fill it with the dough, cover it with another, damp cloth, and let it rise again for 40 minutes.
rovesciatela finally on a plate lined with parchment paper, cut the surface with oblique cuts and bake at 250 ° C for 10 minutes; reduce the temperature to 220 ° C and continue for another 15 minutes. To check that the bread is cooked, skewer it with a toothpick to the heart: the crust must be crunchy and there must not be any residue of pasta attached to the stick; if you have a probe thermometer, the temperature in the center must be 93 ° C.
Remove from the oven and let cool on a wire rack. Serve it in slices, complementing to taste with mortadella, salad, sprouts and mayonnaise.