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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Sea service fitness, the teddy collection at seaman's outpatient clinic in Hamburg

January 13th, 2019 | on the road

Sea service fitness and the doctor with the teddies

You might think you are in the waiting room of a pediatrician practice. But no. At the latest when we enter the room with the hundreds of teddies in sailor suits, I know: “Now, it starts again.” We are in the seaman’s outpatient clinic with Doctor Jan-Gerd Hagelstein. In a few days my dearest captain will leave to sign on his next ship.