Mortadella Rolls

INGREDIENTS:

•  1/3 Cup Balsamic Glaze
• 4 thick slices mortadella
• half handful pistachios
• 2 tbsp grated Parmigiano reggiano cheese
•  pepper
• 3/4 cup  stracciatella or stracchino cheese

PREPARATION:

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