MORTADELLA AND MOZZARELLA BAGUETTE
Provided by Giada De Laurentiis
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.
MORTADELLA MOMENTS
A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.
Provided by Andy Baraghani
Yield 8 servings
Number Of Ingredients 4
Steps:
- Holding a bread knife parallel to a cutting board, slice focaccia in half. Spread cut sides with mayonnaise and cut each half into 2" squares. Working one at a time, drape mortadella onto squares, top with peperoncini, and secure with skewers.
MORTADELLA-AND-MOZZARELLA PIZZA
Rich, milky fresh mozzarella is the ideal complement for garlicky mortadella on this pizza. A sprinkling of red-pepper flakes before serving adds a welcome dose of heat.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 7
Steps:
- Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Meanwhile, arrange cheese evenly over dough, leaving a 1-inch border. Top with mortadella, garlic, and thyme. Drizzle with oil.
- Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with more oil and sprinkle with red-pepper flakes. Slice and serve.
MORTADELLA BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 15 bites
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
- Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
- Serve warm, with mustard if desired.
MORTADELLA MOUSSE
With blanc de blancs Champagnes, inspiration comes easily. Pop open a tin of caviar, but also consider fat-rich cured meats and cheeses, like an irresistibly delicate, almost buttery mortadella mousse swirled on toast. I puréed diced mortadella, smoothed it with mascarpone and sharpened it with grated Parmesan. Then I recalled a mortadella spread at Osteria Morini, a SoHo restaurant that specializes in the food of Emilia-Romagna, the home of mortadella. Michael White, the chef and an owner, uses ricotta and heavy cream in his spuma di mortadella. Same idea, but I put my money on my mascarpone. I did add his fragrant touch, a pinch of nutmeg. Canapés can be served as is or, with a dusting of extra Parmesan, lightly browned under the broiler.
Provided by Florence Fabricant
Categories quick, dips and spreads, side dish
Time 20m
Yield About 50 canapés, 8 servings
Number Of Ingredients 6
Steps:
- Dice mortadella and place in a food processor; grind to a paste. Add the mascarpone, 1/3 cup grated cheese and the nutmeg. Process until blended. Spread on toast and top each with a pistachio or caper, or refrigerate until ready to use.
- Alternatively, each canapé without the garnish can be dusted with about a half-teaspoon of grated cheese, arranged on a baking sheet and run under the broiler briefly, about a minute, to lightly brown the top.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 11 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 428 milligrams, Sugar 0 grams
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