Involtini di Mortadella | Italian Stuffed Mortadella

Watch the Pasta Grammar video where we make this recipe here:

For this recipe, you will need:

- 1 1/2 oz. (40g) fresh breadcrumbs

- 1/8 cup (30ml) whole milk

- 2 tbsp olive oil

- 1 clove garlic, peeled

- 1 cup (240ml) tomato puree

- Salt

- 2 large slices of mortadella

- 1 oz. (30g) chopped mozzarella

- 15 pistachio nuts, chopped

- 3-4 sprigs fresh parsley, chopped

- Grated pecorino cheese

- Fresh black pepper

In a small bowl, pour the milk over the breadcrumbs and allow to soak.

In a skillet, add the olive oil and garlic clove. Bring up to medium temperature. When the garlic is beginning to sizzle, add the tomato puree and 1/2 cup (120ml) of water. Bring to a simmer while preparing the mortadella.

Drain the breadcrumbs and squeeze out the excess moisture. Pile the crumbs evenly on one side of two mortadella slices. Add to this the chopped mozzarella, pistachio nuts, parsley, a generous grating of pecorino cheese, and a pinch of salt and pepper.

Roll each mortadella slice up like a tight burrito, folding the edges in to keep the stuffing inside. Use two toothpicks to pin the wraps closed.

Preheat an oven to 390 degrees F (200 C)

Place the wraps in the simmering tomato sauce and cover. Cook for 6 minutes, then flip and cook a further 6 minutes.

Spoon some of the sauce into the bottom of a small baking dish. Place the mortadella rolls on top and spoon some more sauce over them. Top with grated Parmigiano and bake for 10 minutes.

Serve warm. Buon appetito!