Mortadella Roll-ups

Mortadella roll-ups are a simple and delicious appetizer, greatly appreciated for their quick preparation time and tasty flavor. Let’s take a look at the basic recipe, and then, if you’d like, we can also explore some Italian variations.

Ingredients

• 10 slices of thinly sliced Bologna IGP mortadella
• 150 g of cream cheese (like Philadelphia or similar)
• 50 g of chopped pistachios (optional, for a richer variant)
• A few leaves of arugula or basil (optional, to add freshness)

Preparation

1. Lay out the mortadella slices on a clean work surface.
2. In a bowl, work the cream cheese with a spatula until it becomes soft and spreadable. If you chose to include pistachios, mix these into the cheese as well.
3. Spread an even layer of cream cheese (and chopped pistachios, if using) on each slice of mortadella.
4. Add a couple of arugula or basil leaves at the center of each slice for a touch of freshness.
5. Gently roll up each slice of mortadella with the filling, wrapping the cheese and leaves inside.
6. Cut each roll-up in half or into three pieces, according to your preference.
7. Arrange the stuffed roll-ups on a serving plate. You can secure them with toothpicks if necessary.

Trivia

Bologna IGP mortadella is a salami full of history, with origins dating back to Roman times. Traditionally, mortadella is made with finely ground pork and enriched with cubes of fat from the throat, spices, and aromatics. Its name seems to derive from the Latin term “mortarium,” which indicated the mortar used to grind the meat.

To make the dish even more Italian, you might consider adding some balsamic vinegar reduced to a cream inside the roll-ups, which will add a very pleasant sweet and sour note, or perhaps some thin slices of Parmesan for an extra touch of flavor.