Medallions of ricotta and mortadella

The medallions of ricotta and mortadella are a simple and delightful dish that can be served as an appetizer or light second course. Here’s how to prepare them.

Ingredients

• 250 g of ricotta
• 100 g of mortadella in a single thick slice
• 1 egg
• Bread crumbs as needed
• Grated cheese (Parmesan or Pecorino) as needed
• Salt as needed
• Pepper as needed
• Nutmeg as needed
• Vegetable oil for frying
• Sesame or poppy seeds (optional)

Preparation

1. In a bowl, blend the ricotta with an egg until you get a homogeneous mixture.
2. Add a pinch of salt, pepper, and a sprinkle of nutmeg for flavor.
3. Cut the mortadella into small cubes and fold them into the ricotta mixture.
4. Add grated cheese to taste and mix everything well.
5. Shape small medallions from the mixture using moist hands to prevent sticking.
6. Coat each medallion in breadcrumbs, making sure they are completely covered.
7. For a special touch, you can add sesame or poppy seeds to the breaded medallions.
8. In a frying pan, heat a generous amount of vegetable oil and when it reaches the right temperature, fry the medallions until they are golden and crispy.
9. Drain them on paper towels to remove any excess oil.
10. Serve the hot medallions as an appetizer or second course, accompanied by a fresh salad or a side dish of seasonal vegetables.

Curiosity

The medallions of ricotta and mortadella are an example of how Italian cuisine manages to enhance simple ingredients, creating dishes with a unique and comforting flavor. The mortadella, coupled with the grated cheese, adds tastiness to the dish, which is balanced by the sweetness and lightness of the ricotta.