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Mortadella rolls - Cicchetti in Venice

Mortadella rolls – cicchetti like at Al Bottegon in Venice

December 2nd, 2022 | starter

At the Al Bottegon, I am overwhelmed by the multitude of different cicchetti on display. The mortadella rolls according to Al Bottegon’s recipe are also available from time to time at our home in northern Germany.

For example, on Christmas Eve, before handing out the Christmas presents, we have traditionally had Cicchetti for more than thirty years. Before I got to know Venice, however, we called our festive appetizers “canapés” or “cuties” – Cicchetti sounds completely different!

The large slices of Italian mortadella should be cut to a thickness of 1.5 mm so that they can be rolled up easily. This results in three rolls per slice of mortadella, put the sections aside for breakfast.

Mortadella rolls

Mortadella rolls

150 g Mortadella slices, appr. 1,5 mm thick
cut the mortadella slices into 4 cm wide strips and put the edge pieces aside for breakfast
100 g mild gorgonzola
100 grams of mascarpone
about 2 ts gin
mix the gorgonzola, mascarpone and gin, the cream must not be too thin
black pepper from the mill
season the cream with a little pepper
spread the mortadella strips with a teaspoon cheese cream
walnut kernels
place a quarter of a walnut on top of the cream for each strip
put a lettuce leaf on each roll to add colour
then roll up and secure with a toothpick

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