Recipes using Mortadella
Ingredients
For 4 people
1 kg boiled, mashed potatoes
300 g mortadella, diced
4 eggs
1 small chopped onion
Breadcrumbs
100 g flour
100 g grated Parmigiano vive cheese
Margarine for frying
Salt
Pepper
Directions
Mix the mashed potatoes, onion, mortadella, grated Parmigiano vive, salt and pepper, to make little balls slightly bigger than a walnut, toss in flour, dip in the beaten egg and then toss in Parmigiano vive. Fry in margarine and serve hot.
Ingredients
For 4 people
500 g lasagne
150 g thinly sliced mortadella
4 egg yolks
100 g butter
100 g grated Parmigiano-Reggiano
Salt
Pepper
Directions
Cook the lasagne in plenty of salted water, in the meantime melt the butter in a saucepan and add the mortadella. Drain the lasagne and coat with the butter and mortadella, cut into thin strips. Add the egg yolks and mix well. Add the cheese and pepper and serve hot.
Ingredients
For 6 people
1 slice of lean beef
1/2 cm thick weighing 600 g
200 g sliced mortadella (not too thin)
200 g chopped mortadella
300 g cooked, chopped spinach
50g grated Parmigiano-Reggiano
2 eggs
Butter
Oil
Salt
Pepper
Directions
Beat the beef into as large a slice as possible and cover with mortadella slices. Mix the chopped mortadella in a bowl with the spinach, egg, grated cheese and add salt and pepper to taste. Spread the mixture over the meat slice, roll and fix into position using toothpicks. Place in an oven dish and cover with oil and butter, cook in the oven for approx. 40 minutes. Cut into slices and serve with seasonal vegetables.
Ingredients
For 4 people
9 slices of mortadella
1 cm thick, cut from a small mortadella
250 g boiled peas
300 g mushrooms
Chopped parsley
200 g diced fontina cheese
1 clove of garlic
30 g butter
Salt
Pepper
Directions
Fry the butter, peas, mushrooms and clove of garlic in a pan. Fry a little butter in a wide pan and place the mortadella slices in it, cooking on one side only (the slices will arch up), fill with peas, mushrooms and fontina, place in an oven dish and cook for 5 minutes.
Ingredients
For 4 people
2 eggs
50 g diced mortadella
1 spoon grated Parmigiano-Reggiano
1 diced gherkin
Butter for frying
Salt
Pepper
Directions
Whist the egg, salt, pepper and grated cheese in a bowl. Heat a knob of butter in a 15 cm frying pan and pour in the mixture. Cook the omelette on one side only, on the other side add the gherkin and mortadella and the cook in then oven for 5 minutes.
Ingredients
For 4 people
200 g ricotta cheese
200 g diced mortadella
50 g Parmigiano-Reggiano
50 g butter
250 ml cream
Directions
Prepare the pancakes as usual, then prepare the stuffing: Mix the ricotta, mortadella, spoon of cream, spoon of cheese, in a bowl. Fill the pancakes with the mixture, place them in a buttered oven dish, coat with the remaining cream and cheese and a few knobs of butter. Cook in the oven for 10 minutes.
Ingredients
For 4 people
300 g Mortadella Bologna in one slice
200 g small white pickled onions
3 spoons extra virgin olive oil
1 spoon of balsamic vinegar
Sliced bread
Directions
Cut the mortadella into 3 cm cubes. Drain the onions. Add the diced mortadella and onions alternately on a skewer and place on a plate.
Mix 2-3 spoon of oil with 1 spoon of balsamic vinegar and dowse the kebabs. Leave for at least 15 minutes, turning to assure that the marinade is well distributed.
Drain the kebabs and cook on the grill for 2 minutes each side, brushing with the marinade. Grill the bread.
Dampen the bread with a little marinade then place the kebabs on top and serve.
Recommended wine
Sangiovese di Romagna
Preparation time
10 minutes + 15 for the marinade
Cooking time 5 minutes
