Mortadella has moved beyond deli counters to win over home cooks. Its delicate fat ribbons and fragrant spice make it a versatile ingredient. Below are three simple, crowd-pleasing ways to turn that big Italian sausage into show-stopping dishes.
Money-saving tip: buy the mortadella heel and cut your own cubes
Before the recipes, here’s a practical tip that saves money and adds flexibility. Ask your butcher for the mortadella heel. It is often cheaper and perfect for cutting into cubes for cooking or serving. Keep it chilled and slice or dice as needed.
Mortadella, ricotta and pistachio spread — a no-cook appetizer
This soft spread is perfect for gatherings. It requires no baking and can be made ahead. Store it in a sealed jar and bring it out when guests arrive.
Ingredients
- 300 g mortadella, roughly chopped
- 100 g ricotta (or fresh goat cheese)
- 1–2 tbsp light cream
- Handful of roasted, salted pistachios for garnish
Method
- Place the mortadella in a food processor.
- Add ricotta and a spoonful of cream.
- Pulse until you get a smooth, thick mousse.
- Transfer to a jar and chill until serving.
For a relaxed snack, scoop the spread into a bowl and sprinkle with crushed pistachios. Serve with toasted bread so guests can make their own crostini. For a refined presentation, pipe the mousse onto warm blinis and finish with pistachio shards and pink peppercorns.
Creamy mortadella pasta bake with peas — hearty family meal
This baked pasta feels like a Sunday lunch. A béchamel enriched with mortadella turns ordinary pasta into a rich, comforting dish. It holds well if you prepare it ahead and bake at the last minute.
What you need (serves 4)
- 400 g dried pasta (penne, rigatoni or farfalle)
- 300 g mortadella (200 g blended + 100 g diced)
- 200 g cooked peas
- 70 cl milk
- 50 g butter
- 50 g flour
- 80 g grated cheese (Gruyère or mixed fridge leftovers)
- 30 g Parmesan
- 1 tbsp breadcrumbs
Step-by-step
- Warm the milk and set aside.
- Melt butter, stir in flour to form a roux.
- Whisk in the warm milk gradually over low heat.
- Season and cook until the sauce lightly coats the whisk.
- Blend 200 g mortadella with a few spoons of hot béchamel until smooth.
- Fold the mortadella purée into the béchamel.
- Boil the pasta until al dente and drain well.
- Toss pasta with the sauce, peas, diced mortadella and grated cheese.
- Transfer to a buttered baking dish. Sprinkle with Parmesan and breadcrumbs.
- Bake at 180°C for 30–40 minutes, until the top is golden.
Use small bits of leftover cheeses instead of a single variety. This anti-waste trick boosts flavor and clears your fridge.
Pinsa topped with mortadella, creamy burrata and pistachios — a modern twist
The pinsa is a light, oval flatbread that shines as a shareable starter or main. You can buy pre-baked bases and transform them quickly into an elegant plate.
Quick assembly
- Warm the pinsa base in a very hot oven until crisp.
- Spread a thin layer of pesto or olive oil on the surface.
- Arrange thin slices of mortadella and pieces of burrata on top.
- Finish with chopped, roasted pistachios for crunch.
- Serve immediately so the burrata stays creamy.
This combination pairs the silkiness of burrata with the savory, floral notes of mortadella. The pistachios add texture and a salty bite.
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