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Top Rated Mortadella Recipes

Great Italian appetizers are less about technique and more about buying the right stuff. That's actually true of all cuisine. Mortadella, also called baloney because it comes from Bologna, is a wonderful cold cut, so smooth as it slides over your tongue when you have it sliced super thin. Sometimes it has pistachios in it. Robiola cheese is, to my way of thinking, the sexiest cream cheese of all time. It's from Piemonte. When he saw me putting this together, Michael couldn't resist chiming in with, "I love this, Batali is making baloney and cream cheese sandwiches." He had a point; you could use regular old baloney instead of mortadella, and cream cheese works too. You roll 'em up with a basil leaf, cook 'em up on a grill pan. Finito! Click here to see The Chew: From the Television to Your Kitchen with the Official Cookbook.
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Mortadella and Fig Sandwich with Asiago
Inspired by the mortadella and fig focaccianini made by Jeff Mauro, this simple take on the tasty ingredients can be made in 10 minutes. Packed with flavor, it’s just like the lunch sandwiches mom used to make you — except all grown up. Make a picnic in the park an event with this classy eat. Click here to see 8 Fantastic Fig Recipes.
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Ricotta Cheese Panino with Mortadella and Spicy Peppers
With mortadella, ricotta, and spicy peppers, this panino is a no-fail situation.
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Scoutie
This is a nice, easy and delicious sandwich/snack. I usually add mushrooms. I have also used sharp cheddar and mozzarella cheeses with great results. I cut the mortadella into smaller chunks because it can be salty. Brushing the crust with garlic and olive oil adds a nice touch as well. This is adapted from Food Network. Hope you enjoy!
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Random Rachel
A sandwich spread made from Italian bologna, from Saveur magazine, for ZWT7.
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Food Network Magazine
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Recipe copyright 2001, Mario Batali. All Rights Reserved.
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Francesca and Margherita Padovani
A specialty of the city of Bologna, mortadella is a large, smooth mild sausage studded with pistachios.
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Mario Batali
Mario Batali advises seeking out Italian mortadella (cured sausage made from ground pork with a smooth, delicate flavor) for these wraps; American-made mortadella, he says, is no better than bologna. He also recommends buying exquisitely milky, creamy fresh robiola cheese, but says that fresh goat cheese or even ricotta would be acceptable stand-ins.
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Anonymous
Ingredients: 1/3 cup raisins 4 1/2 cups apple cider 1 1/2 tablespoons butter 1 medium onion diced - (abt 1 cup) 3 celery stalks split lengthwise, and cut into 1/4" slices 3 tablespoons pine nuts 8 ounces mortadella cut 1/4" dice 1 cup ...
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loren72
Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.
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of Second Helpings from Union Square Cafe (HarperCollins) by Danny Meyer and Michael Romano
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