Product code MORTADELLA
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Mortadella is a large sausage made with pure pork meat, finely ground, mixed with lard, lightly flavored with spices, stuffed and heat-cured.
Since July 1998, in the EU, the name "Mortadella Bologna" has been recognized as a protected geographical indication. Following this recognition, only the Mortadella Bologna can bear the IGP mark, while other similar products that do not respect the product specification can be marketed only as common mortadella.
The pure pork mortadella is a heat-cured sausage, cylindrical or oval in shape, pink in color and with an intense, slightly spicy scent.
For its preparation only valuable cuts (meat and lardelli of high quality) are ground into a fine paste. The taste is full and well balanced. Once cut, the surface is velvety and of a uniform bright pink. Mortadella carries a peculiar and aromatic scent and a delicate taste.

Although for a long time it has been considered as a poor and cheap sausage and denigrated by the haute cuisine, in recent years the Mortadella has regained a top spot in the kitchen.
The mortadella is an ingredient for many delicious recipes, including the typical tortellini of Bologna.





For the meatballs:
250 gr beef meat
200 gr Mortadella
4 tablespoons of Parmigiano Reggiano
1 egg
Chopped pistachio nuts

Parmesan cream:
400 gr milk
50 gr butter
50 gr flour
180 gr Parmigiano Reggiano

Finely grind the the meat and 80 gr of Mortadella in the blender.
Pour the mixture in a bowl, add the Parmigiano Reggiano, salt and nutmeg. While mixing everything well, add the egg.
Take the remaining Mortadella and dice it. Form the meat mixture into balls then insert a mortadella cube inside.
Mix the pistachio nuts and the breadcrumbs in a bowl, then roll the meatballs around inside it until they are completely breaded.
Bake the meatballs in the preheated oven at 180C / 350F for 40 minutes (cooking time varies based on the size of the balls).
In the meantime prepare the Parmesan sauce.
Melt the butter and add the flour. Heat the milk to the boiling point and slowly add the flour mixture to it while stirring constantly in order to avoid lumps. Continue cooking for 3/4 minutes to low heat. Remove from the heat and add the Parmigiano Reggiano.
Spread one tablespoon of cream on a serving plate and place on one or two meatballs on it.

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