Mortadella Involtini with Ricotta, Olives and Pistachios

Ingredients

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

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