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Mortadella Rolls

Mortadella Rolls



  1. Place 1 slice of mortadella at a time on the cutting board and remove the four circular bezels (which you can use for other preparations, such as meatballs or fillings), in order to obtain 4 squares. Cut each square into 3 strips of equal size.
  2. Roll up the 12 strips in a cylinder shape, secure them with a toothpick and put in the fridge.
  3. Transfer the cheese to a bowl and add 2 tablespoons of grated Parmesan cheese and ground pepper.
  4. Work it with a fork (or use a food processor if you prefer), in order to get a very smooth cream.
  5. Close the bowl with cling film and place in the refrigerator.
  6. Wrap the pistachios in a sheet of parchment paper and chop them roughly with the meat mallet.
  7. Fill the mortadella cylinders with the cheese cream, helping yourself with a pastry bag and sprinkle with pistachios.
  8. Drizzle the balsamic glaze on the plates, arrange the mortadella rolls on top, remove the toothpicks and serve


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