Mortadella With Balsamico Recipes

BALSAMIC GLAZED MORTADELLA BITES

Steps:

• Heat the olive oil in a large skillet over medium high heat until smoking.
• Add the mortadella cubes, and cook, tossing the cubes often, until they are lightly browned on all sides.
• Add the balsamic vinegar and toss to coat.
• Cook for another minute or two until the vinegar thickens and coats the meat.
• Serve in a bowl immediately.

MORTADELLA AND MOZZARELLA BAGUETTE

Steps:

• Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.

MORTADELLA WITH BALSAMICO

Steps:

• In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside.
• In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes.
• In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool.
• Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours.
• Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.

BEEF TENDERLOINS CON BALSAMICO

Steps:

• Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside.
• On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once.
• Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency.
• Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot.

MORTADELLA MONSTER

Steps:

• Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry.
• In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.