Mortadella rolls – cicchetti like at Al Bottegon 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 – like most cicchetti – are easy to prepare and simply taste delicious

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

lettuce

put a lettuce leaf on each roll to add colour

then roll up and secure with a toothpick

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February 21st, 2020 | main dishes

Pasta & Sauerkraut – why not?

The sauerkraut classic from Max and Moritz – who doesn’t know it? My recipe for sauerkraut rolls, however, doesn’t have much to do with the hearty, heavy and “typically German” side dish of knuckle and meat loaf. Homemade pasta dough wraps the vitamin-packed sauerkraut – and if you leave out the bacon, it’ll even be vegetarian!