mortadella

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

Dijon mustard

thyme leaves, finely chopped

olive oil

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

mayonnaise

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta.

Classic Muffaletta Sandwich Recipe

For the Olive Salad

shallots

celery

red pepper strips

capers, rinsed, dried, and roughly chopped

pickled peppers (such

salt and black pepper

For the Sandwich

focaccia,

salami,

capicola,

mortadella,

provolone cheese, thinly sliced

Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.

Tear out some of the doughy insides of the bread if it's especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's <a href="https://cooking.nytimes.com/guides/42-how-to-make-pasta">How to Make Pasta guide</a> for more tips and video.)

Classic Meat Tortellini With Tomato Sauce

beef

pork

garlic,

mortadella, finely diced

(1/2 ounce) Parmesan

parsley

nutmeg

ground cloves

Salt

black pepper

eggs

can peeled Roma or San Marzano tomatoes

yellow onion, diced

oregano

Parmesan

salt

Basic egg pasta dough,

Semolina flour

Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.

As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.

In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you’re ready to assemble ravioli.

Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.

Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.

Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)

Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.

On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.

One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you’re working with circles, you’ll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.

Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.

Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.

Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.

Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.

When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.

How to make classic meat tortellini with tomato sauce.

Meat Tortellini With Tomato Sauce

Trade in your bologna sandwich by toasting pillowy soft focaccia, then piling it with mortadella and a spicy pickled and sweet roasted red pepper mayonnaise.

Sandwich of the Week: Mortadella Focaccia Sandwich

For the Piquillo-Jalapeño Mayonnaise:

piquillo peppers

pistachios

jalapeño

For the Sandwich:

pecorino

basil

A-mayonnaising Mortadella

These succulent, juicy Mortadella Meatballs are inspired by one of Giada&#039;s favorite dishes in Rome.

Mortadella Meatballs with Pistachio Pesto

panko breadcrumbs

milk

lemon zest

mortadella (diced small)

basil leaves

Italian parsley leaves

Arugula (for serving, optional)

For the meatballs: Preheat the oven to 450 degrees F.

Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.

Drizzle 2 tablespoons olive oil on a small, rimmed baking sheet. Scoop the mixture into 16-18 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 20 minutes.

For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and ½ - 1 cup cold water and puree until the pesto is a smooth, creamy texture. Add the cheese and pulse to combine.

Divide the arugula among 4 to 5 plates and top with 3 to 4 meatballs each. Spoon the pesto over the meatballs. Serve with chopped pistachios if desired.

Bite-size antipasto skewers are a staple for holiday entertaining! Mix-and-match your favorite Italian cured meats, cheeses, vegetables, and olives to create something everyone will enjoy. Turn the skewers into a festive holiday wreath, then watch them disappear!

Antipasto Skewers

prosciutto

salami

pepperoni

oz bocconcini (or fresh mozzarella, cut into small cubes)

oz provolone or gouda (spicy if you like heat!)

red peppers

oz jar of marinated artichoke hearts

cherry tomatoes

olives (any variety)

Assemble all the antipasto skewers. Lay out all ingredients in front of you, then prepare the skewers. We like each skewer to have at least 1 fresh leaf of basil, 1 cheese, and 2 cured meats. If a piece of basil is too large, cut it in ½ or ⅓ so it&#039;s comparable in size to the other ingredients. Fill the rest of the skewer with veggies and olives! Continue assembling skewers until all ingredients are used.

Grab a round serving board or tray. If it&#039;s not safe for olive oil (such as marble or other sensitive material), place a layer of parchment paper down first. Place the skewers on the board in a single layer forming a circle, leaving a whole in the center large enough for a small bowl.

Pile another layer of skewers on top, forming a beautiful holiday wreath! When you&#039;re finished assembling the antipasto board, throw any leftover ingredients into a tiny bowl, then place in the center of the wreath with a few extra toothpicks or skewers on the side.

Serve immediately or cover with plastic wrap and refrigerate until needed. Allow antipasto to come to room temperature before serving.

I tortellini in brodo sono un piatto della tradizione emiliana davvero squisito.  Un comfort food ristoratore da preparare e gustare in famiglia.

Tortellini in brodo

Farina 0 per sfoglia 300 g

Uova (circa 3 medie) 195 g

Lonza di maiale (unico pezzo) 100 g

Mortadella (unico pezzo) 100 g

Prosciutto crudo (unico pezzo) 100 g

Parmigiano Reggiano DOP 150 g

Uova 1

Sale fino q.b.

Noce moscata q.b.

Cipolle bianche 1

Chiodi di garofano q.b.

Carote 1

Sedano (gambi) 2

Acqua fredda 4 l

Gallina (vecchia) ½

Biancostato di manzo (adulto) 1,5 kg

Sale q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2021/03/715w9w/715w9w.mp4

Perfectly portable little bundles of cheesy goodness.

Three-cheese mortadella pockets with olive oil crust

(375 grams) plain flour

lard, chopped

tbs extra virgin olive oil

(100 grams) coarsely grated mozzarella

stracchino cheese (substitute extra mozzarella), chopped

gorgonzola dolce, crumbled

thinly sliced mortadella

tbs finely chopped parsley

tbs plain flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

Elegant, well balanced, and super delicious

Beef Mortadella

800 g brisket (fat removed)

brisket fat

g kosher salt

2.5 g Insta Cure

g potato starch

g white pepper

coriander

g minced garlic

mace

g smoked paprika

fennel powder

300 g crushed ice

g tellicherry peppercorns

Cut your beef and fat into small cubes and chill

Grind the chilled beef and fat twice.  First time through a 10mm plate, partially refreeze then grind again through a 3 mm plate.

Mix the salt and the cure in with the ground beef.  Cover and refrigerate overnight.

The following day place the beef in your food processor.  Chop for 3 minutes adding half the crushed ice.  Try to keep the temperature between 35-39F

After meat has been chopped and the rest of the crushed ice and the seasonings.  Continue to chop in your food processor.  Once your farce is well chopped add, the binder and continue chopping for a minute more.  Be sure that your temperature does not exceed 55F.  Your farce should look homogenous or at least mostly homogenous

Mix your meat batter with whatever whole ingredients you plan on adding (pistachios, peppercorns, etc.)

Stuff into a 150mm casings.  If you are not using a cure accelerator you will need to place the mortadella in the refrigerator overnight for the cure to do it&#039;s job.  The next day you can cook sous vide at 140F for 3 hours.  OR you can skip the cure all together and cook right away.  (The cure is added for color preservation, flavor enhancement, and to extend the shelf life.)

After it&#039;s cooks cool it down in an ice water bath and refrigerate overnight.  Enjoy

Anthony Bourdain’s Mortadella Sandwich is one of the most heavenly things I've ever eaten! With simple ingredients like crispy pan-fried mortadella, melty cheese, and a warm, toasted bun, this sandwich is simple but divine. The original recipe appears in his cookbook and this is my adaptation.

Bourdain’s Mortadella Sandwich

lb mortadella (thinly sliced)

neutral oil

white american cheese

kaiser bun

tbsp mayo

tbsp dijon mustard

Heat up a cast iron (or flat top skillet) on high.

While it’s heating up, gently divide the mortadella into 3 piles - clumping and folding each piece on top of the other - making sure that there are air pockets between the slices.

Once you’ve got the mortadella piles ready and and the cooking surface is super hot, quickly add the oil and place the stacks of meat on top.

Let the meat brown and caramelize for about a minute or so then flip each pile and add a slice of cheese on top. Once the bottom layer of meat is crispy, pile the meat and cheese stacks on top of each other and toast the bun directly in the pan — moving them around to soak up any excess oil.

Once the buns are warm and toasty remove it from the heat. Add a smear of mayo to the bottom bun then place the meat and cheese stack on top. Smear the mustard on the top half of the bun and then close up the sandwich.

Slice it down the middle and serve immediately.

Recipe: Mortadella Focaccia Sandwich

Make the piquillo-jalapeño mayonnaise: In a small bowl, stir together all ingredients and set aside.

Make the sandwich: In a medium skillet over medium-high heat, heat the oil. Add the two focaccia halves, cut-side down, and fry until golden brown and crisp, 3 to 5 minutes.

Spread the piquillo-jalapeño mayonnaise evenly onto the toasted slices. Layer one slice with the mortadella, pecorino, basil and parsley, and cover with the top half of bread. Serve.

If you love mortadella, you&#039;ll really enjoy this easy to make authentic Italian pasta recipe. It&#039;s easy enough for family weeknights yet special enough for holidays and guests.

Pasta with mortadella and pistachios and a Parmigiano-Reggiano cream

400 g small pasta tubes ((14 ounces) I used canneroni from Di Martino)

g pistachio kernels ((3.5 ounces) raw)

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Top 16 mortadella recipes from across the web

The most viewed mortadella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Sub Sandwich

Classic Muffaletta Sandwich Recipe

Classic Meat Tortellini With Tomato...

Sandwich of the Week: Mortadella Fo...

Mortadella Meatballs with Pistachio...

Antipasto Skewers

Tortellini in brodo

Three-cheese mortadella pockets wit...

Beef Mortadella

Bourdain’s Mortadella Sandwich

Recipe: Mortadella Focaccia Sandwic...

Pasta with mortadella and pistachio...

Tortellini

Meat Lover's Sandwich Roll Recipe b...

Mortadella & Burrata Pesto Focaccia...

Muffuletta Sandwich

The most viewed mortadella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine