Mortadella Delights

Visit your local Italian Deli (La Bottega) and have Mortadella prepared to suit your style: thick or thin slices, cubed…use your imagination with this versatile deli meat.  Mortadella pairs beautifully with Rose wine, complimenting the subtle pink and crisp flavours. It's also a beautiful addition to charcuterie boards either cubed or sliced.


Serves: 4
Ready In: 10 minutes


Mortadella Ricotta Canapes

Prep Time: 10 minutes
Serves: 4

12 1-inch cubes mortadella, pan fried until lighly browned

60 g fresh ricotta cheese (about ¼ cup)
1 tsp.grated lemon zest
Sea salt, to taste
Freshly cracked pepper, to taste
Optional: Drizzle with honey
Shelled pistachio nuts, crushed or chopped
Pomegranate seeds

Mortadella Arugula Rolls
Prep time: 10 minutes
Serves: 4

8 thin but sturdy slices Mortadella

2 cups arugula
1 tbsp high-quality olive oil
1 tsp freshly squeezed lemon juice
Salt & freshly ground pepper, to taste
Shelled pistachio nuts, crushed or chopped
Pomegranate seeds

In a medium bowl toss arugula with olive oil, lemon juice, salt and pepper.
Lay one slice of Mortadella on a work surface, and place ⅛ th of the arugula mixture at the edge of the Mortadella.  Start rolling from that side tightly and securing all the arugula inside until it reaches the other end. With seam-side down; cut the roll into 3-inch slices. Repeat with remaining slices. Arrange on a serving platter and serve immediately.

Cooking Instructions: