Mortadella Involtini with Ricotta, Olives and Pistachios


  • 2 tablespoon(s) finely chopped flat–leaf parsley
  • Salt and freshly ground pepper
  • 0.25 cup(s) chopped pimento–stuffed olives
  • 1 teaspoon(s) finely chopped jalapeño
  • 8 thin slices imported mortadella
  • 6 ounce(s) fresh ricotta
  • 2 tablespoon(s) salted pistachios

In a small bowl, mix the ricotta with the olives, parsley, pistachios and jalapeño and season with salt and pepper. Lay the mortadella slices on a work surface. Spoon about 2 tablespoons of the ricotta filling slightly below the center of each slice and roll to form tight logs. Refrigerate until ...

View full recipe at Food & Wine


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