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Ricetta with mortadella and pumpkin soup – Italian Cuisine


  • 900 g pumpkin
  • 300 g mortadella
  • 300 g flour
  • 60 g Grana Padano Dop grated
  • 15 g dry macaroons
  • 2 pcs eggs
  • rosemary
  • salt
  • pepper
  • butter
  • vegetable broth
  • extra virgin olive oil

For the recipe of mortadella and velvety pumpkin candies, peel the pumpkin, removing the seeds and leaving the peel. Cut it into slices, grease it with a little oil and add salt. Bake at 180 ° C for 50 minutes. Remove the peel of the pumpkin and blend the pulp with 2 ladles of aldo broth, a few rosemary leaves, 2 tablespoons of oil, a pinch of salt and freshly ground pepper.
For the candies: Blend the mortadella with an ovo, the grated parmesan and the amaretti, obtaining the filling of the candies. Mix the flour with an egg, 10 g of oil and 75 g of water, working the ingredients until you have a smooth and soft mixture. Flour the work surface and roll out the dough into a sheet 1 mm thick. Cut out discs (diam. 6 cm). Prepare the candies by placing a small piece of filling in the center of each dough; fold the half-moon discs. Crush the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filling with your thumb to give the shape of the candy.
Cook them in plenty of boiling salted water for a couple of minutes, drain them with a slotted spoon and season them in a large pan with a knob of butter for a minute. Spread the pumpkin soup on the plates, spread the candies on top, garnish with rosemary tufts and immediately bring to the table.

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.