Simple and quick recipe: grilled and glazed slices of mortadella with drops of balsamic vinegar. Proposed by @emanuela_casula_ and shared by Poggetto Carni. Perfect as an appetizer or quick second course, tasty and original.
Preheat a grill or a non-stick pan over medium-high heat.
Place the slices of mortadella on the hot grill and cook for 1-2 minutes per side, until slightly golden and with cooking marks. The mortadella cooks quickly, avoid drying it out.
In a small bowl, mix the balsamic vinegar with the extra virgin olive oil. If you want a thicker glaze, you can reduce the vinegar in a saucepan over low heat for a few minutes before adding it to the oil.
During the last phase of cooking, brush the slices of mortadella with a few drops of the balsamic glaze or spray with a teaspoon; add a sprinkle of black pepper to taste.
Serve the slices warm, garnished with herbs if you like. Excellent as an appetizer on croutons or as a light second course.
Grill or non-stick pan
Kitchen brush (optional)
Recipe inspired by a reel from Poggetto Carni. You can purchase mortadella at shop.poggettocarni.com. Suitable for serving as an appetizer or quick second course.
Italy, Sicilia
| Energy (kcal) | 308.88 |
| Carbohydrates (g) | 1.4 |
| of which Sugars (g) | 1.4 |
| Fat (g) | 27.82 |
| of which Saturates (g) | 8.73 |
| Protein (g) | 13.39 |
| Sale (g) | 0.46 |
