Versione italiana
|
|
|
|
Potato croquettes with mortadella
Ingredients (for 4 people): 1 kg of potatoes boiled and strained, 300 g of mortadella baloney, cut into small cubes, 4 whole eggs, 1 small onion, chopped, bread crumbs, 100 g of flour, 100 g of grated Parmesan cheese, margarine for frying, salt and pepper.
Mix together the boiled potatoes, the onion, the baloney, the grated Parmesan cheese, add salt and pepper, then work the mixture into balls (a bit larger then walnuts in size), cover them with flour, roll them first in the egg and then in the grated cheese. Fry them in the margarine and serve them piping hot.
Lasagnette with mortadella
Ingredients (for 4 people): 500 g of lasagne, 150 g of mortadella baloney, cut into thin slices, 4 egg yolks, 100 g of butter, 100 g of grated Parmesan cheese, salt and pepper.
Cook the lasagne in lots of salted water, and in the meantime, melt the butter in a small saucepan, then add the baloney and heat it. Strain the lasagne and cover it with the butter and baloney (previously cut into thin slices). Add the egg yolks and stir well. Add the Parmesan cheese and pepper, and serve very hot.
"Bella vista" meat roll
Ingredients (for 6 people): 1 slice of lean beef, 1/2 cm high and 600 g in weight, 200 g of mortadella baloney, sliced not too thinly, 200 g of chopped mortadella baloney, 300 g of spinach already cooked and strained, 50 g of grated Parmesan cheese, 2 eggs, butter, oil, salt and pepper.
Spread the slice of beef out as far as possible and cover it with baloney slices. In a large bowl, blend together the chopped baloney, the strained spinach, the eggs, the grated Parmesan cheese, and salt and pepper to taste. Spread the mixture over the slice of beef, then roll it up and hold it together with toothpicks. Place it in a baking dish with oil and butter, and bake for about 40 minutes. When ready, slice it and serve with seasonal vegetables
|
|
|
|
Mortadella "shells"
Ingredients (for 4 people): 9 slices of mortadella baloney, 1 cm high sliced from a small mortadella, 250 g of boiled peas, 300 g of cultivated mushrooms, chopped parsley, 200 g of diced fontina cheese, 1 clove of garlic, 30 g of butter, salt and pepper.
In a frying pan, sautee the peas, mushrooms and garlic in butter, and keep the mixture warm. In a large frying pan, melt the remaining butter and fry the baloney slices on one side only (until they "warp" slightly), then stuff them with the sauteed peas and mushrooms and the Fontina cheese, place them in a baking dish, and bake for 5 minutes
Omelette
Ingredients (for 4 people): 2 eggs, 50 g of mortadella baloney diced, 1 tablespoon of grated Parmesan cheese, 1 pickle diced, butter for frying, salt and pepper.
In a bowl, beat together the eggs, salt, pepper and grated cheese. In a frying pan about 15 cm in diameter, melt a pat of butter and pour in the mixture. Cook the omlette an one side only, then lay the diced pickle and baloney on the other side, and oven bake for 5 minutes
Crêpes with mortadella
Ingredients (for 4 people): 200 g of ricotta cheese, 200 g of mortadella baloney chopped, 50 g of Parmesan cheese, 50 g of butter, 1/4 cup of cream.
Prepare the crêpes in the usual way. For the filling: in a large bowl, mix together the Ricotta, the baloney, 1 tablespoon of cream, 1 tablespoon of Parmesan. Stuff the crêpes with the mixture, then place them in a greased baking dish, and cover with the remaining cream, a sprinkling of Parmesan, and the butter, in flakes. Oven bake for 10 minutes.
