Tag: Mortadella

Mortadella and goat's rolls – Italian Cuisine

»Mortadella and goat's rolls


Prepare the ingredients, then cut the mortadella slices into strips about 4-5 cm high and work the goat cheese with the pepper.

Put 1 teaspoon of cheese at the beginning of each strip of mortadella and roll it up to form a roll.
Decorate the ends with the chopped pistachios.

The mortadella and goat cheese rolls are ready: serve them immediately or keep them in the fridge until they are brought to the table.

Recipe Muffins with mortadella, pistachios and tomato – Italian Cuisine

Recipe Muffins with mortadella, pistachios and tomato


  • 300 g flour 0
  • 300 g Manitoba flour
  • 100 g whole wheat flour
  • 35 g dried mother yeast
  • 1 pcs malt sachet
  • salt
  • extra virgin olive oil
  • 60 g thick sliced ​​mortadella
  • 60 g hulled spinach
  • 40 g curly salad
  • 20 sweet and sour onions
  • 3 pcs of tomato slices
  • extra virgin olive oil
  • shelled pistachios
  • salt

For the recipe of focaccia with mortadella, pistachios and tomato, mix the 3 flours, combined 270 g
of water, 30 g of oil, yeast and malt (or 1 teaspoon of sugar) and begin to mix. Also add 10 g of salt and knead. Grease the mixture above and below, place it in a bowl and let it rise in the oven with a pan of boiling water (spreads moisture) for 45 minutes. Then divide the mixture into 12 portions; work them briefly shaping them into balls; put them on a tray and let them rise for another 30 minutes. Crush the balls in muffins and transfer them to an oiled baking pan. Emulsify 1 tablespoon of water with 2 tablespoons of oil and a pinch of salt and brush the buns. Tap them with your fingers, creating depressions; let it rise for another 45 minutes. Bake the buns at 190 ° C for about 15 minutes. Take them out of the oven and let them cool, before cutting them in half and then stuffing them.
FOR THE TASTE (1 focaccia): Blend the spinach together with the onions, 1 tablespoon of oil and a pinch of salt, if necessary, until you get a green sauce. Peel the salad and chop it roughly. Cut a muffin in half and toast it in a pan. Let it cool before stuffing it. Spread both halves with a little sauce, topped with mortadella, curly salad and tomato slices. Complete with some chopped pistachios.

Ricetta with mortadella and pumpkin soup – Italian Cuisine

Ricetta with mortadella and pumpkin soup


  • 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.

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