Mortadella Rolls with Ricotta and Balsamic Vinegar

3/4 c ricotta cheese
3/4 c grated Parmigiano Reggiano cheese
2 thick slices of mortadella
4 spoonfuls (Tbs) of Balsamic Vinegar of Modena
Salt and pepper

Blend the ricotta with the parmesan, salt, pepper, and two spoonfuls of balsamic vinegar of Modena. Spread the mixture over the mortadella slices and roll. Wrap in aluminium 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.

Recipe and photo courtesy of Monari Federzoni