Mortadella Rolls with Ricotta and Balsamic Vinegar
Mortadella Rolls with Ricotta and Balsamic Vinegar
Ingredients
- 3/4 Cup Ricotta Cheese
- 3/4 Cup Grated Parmigiano Reggiano Cheese
- 2 Thick Slices of Mortadella
- 4 Tbs of Balsamic Vinegar of Modena
- Salt and Pepper
Instructions
- Blend the ricotta with the parmesan, salt, pepper, and two spoonfulls of balsamic vinegar of Modena. Spread the mixture over the mortadella slices and roll. Wrap in aluminum foil and leave to rest in the refrigerator for 2 hours. Slice the mortadella roll into 3-4 cm (1 – 1.5 inch) sections. Serve on a serving dish, drizzling with the remaining balsamic vinegar of Modena.
Notes
Recipe and photo courtesy of Monari Federzoni