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Recipes with mortadella

3 recipes that use mortadella, with photos, step-by-step instructions and cook times. The quickest, Sanduíche de mortadela, takes 15 minutes. It is most often cooked with butter, egg and nutmeg.

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Sanduíche de mortadela

Tourists queue for it at the Mercado Municipal in São Paulo, where the sandwich counters on the mezzanine fold slice after slice of mortadella onto a hot griddle until the stack is taller than the bread. Mortadella is a cooked pork sausage, and warming it this way crisps the edges, softens the fat and makes it taste sweeter and more peppery; a layer of melted provolone or mild cheese glues it together inside a crusty French roll. It is gloriously over the top, best eaten with both hands and a paper napkin. The mistake most people make is stacking cold mortadella flat, which stays rubbery; fold the slices loosely so the heat gets between them. Chef's tip: ask for the mortadella sliced very thin, almost see-through; thin slices ruffle up and give the sandwich its height and tenderness.

15 minBrazilianFast Food
by KrazyBadal 0 views

Mondeghili

Mondeghili are the thrifty meatballs of Milan, invented to use up the beef left from a pot of bollito misto and now a fixture on the aperitivo counters of the city's bars. The cooked beef is minced with mortadella, a soft pork sausage, then bound with milk-soaked bread, egg, grana and lemon zest, flattened slightly and fried in butter until crisp and brown. They are best warm, with a squeeze of lemon, a spoonful of green sauce or simply a cold drink before dinner. Leftover roast beef or veal works just as well as boiled meat. Chef's tip: flatten each ball a little before frying; they cook through evenly and get more of that crunchy crust.

35 minItalianSnacks & Starters
by KrazyBadal 0 views

Tortellini in brodo

Christmas Day in Bologna and Modena begins at the kitchen table, with whole families folding hundreds of tortellini no bigger than a fingertip around a filling of pork loin, mortadella, prosciutto and parmigiano. They are served in a clear, golden broth made from capon, or from chicken and beef, simmered so gently it barely moves. The pasta should be thin enough to see the filling through, and the little rings bob in the bowl with a spoonful of parmigiano on top. It is a full afternoon's work, so make the broth and tortellini a day ahead and freeze any extras on a floured tray; on a busy weeknight, 500 g of good bought tortellini simmered in the homemade broth is a perfectly respectable shortcut. A common mistake is letting the broth boil: it turns cloudy and greasy instead of clear. Chef's tip: make the filling the day before and keep it in the fridge; it firms up and is much easier to dot onto the tiny squares.

240 minItalianSoups
by KrazyBadal 0 views

Goes well with mortadella