Mortadella Rolls

Mortadella rolls are a simple and delicious appetizer, much appreciated for its quick preparation and for its tasty flavor. Let’s take a look at the basic recipe, and then, if you want, we can also explore some Italian variations.

Ingredients

• 10 thin slices of Mortadella di Bologna IGP
• 150 g of spreadable cheese (such as Philadelphia or similar)
• 50 g of chopped pistachios (optional, for a richer variation)
• A few leaves of arugula or basil (optional, to add freshness)

Preparation

1. Lay the mortadella slices on a clean work surface.
2. In a bowl, work the spreadable cheese with a spatula until it becomes soft and spreadable. If you have chosen to include the pistachios, mix them into the cheese as well.
3. Spread a uniform layer of spreadable cheese (and chopped pistachios, if using) on each mortadella slice.
4. Add a couple of arugula or basil leaves to the center of each slice for a touch of freshness.
5. Gently roll up each filled mortadella slice, wrapping the cheese and leaves inside.
6. Cut each roll in half or into three parts, depending on your preferences.
7. Arrange the filled rolls on a serving plate. You can secure them with a toothpick if necessary.

Trivia

Mortadella di Bologna IGP is a cured meat rich in history, with origins dating back to Roman times. Traditionally, mortadella is made with finely ground pork and enriched with chunks of throat fat, spices, and aromatics. Its name appears to derive from the term “mortarium,” which in Latin referred to the mortar used to pound the meat.

To make the dish even more Italian, you might consider adding a balsamic vinegar reduction inside the rolls, which will add a pleasant sweet-and-sour note, or perhaps some thin slices of Parmigiano for an extra touch of flavor.