📝 About This Recipe
Elevate the humble 'Bologna' to a gourmet masterpiece with these pan-seared Mortadella Cubes, a staple of the Emilia-Romagna aperitivo scene. Thick-cut cubes of silky, fat-studded mortadella are caramelized until crisp and then glazed in a velvet reduction of aged balsamic and honey. This dish perfectly balances the savory, salty richness of the cured meat with the crunch of toasted pistachios and the bright acidity of Italian vinegar.
🥗 Ingredients
The Meat
- 1 lb Mortadella di Bologna (cut into a single 1-inch thick slab)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
The Agrodolce Glaze
- 1/4 cup Balsamic Vinegar of Modena (standard grade for reducing)
- 1 tablespoon Wildflower Honey
- 1 sprig Fresh Rosemary (left whole)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Toppings & Garnish
- 1/4 cup Roasted Pistachios (unsalted, roughly chopped)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Aged Balsamic Glaze (thick, syrupy consistency for finishing)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 tablespoon Micro-basil or Parsley (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the mortadella. Using a sharp chef's knife, cut the 1-inch thick slab into uniform 1-inch cubes to ensure even cooking and a beautiful presentation.
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2
In a small saucepan over medium-low heat, combine the balsamic vinegar, honey, and the sprig of rosemary. Simmer gently for 5-7 minutes until the liquid has reduced by half and coats the back of a spoon.
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3
Remove the rosemary sprig from the reduction and set the glaze aside. It will continue to thicken as it cools slightly.
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4
Roughly chop your roasted pistachios. You want a mix of fine dust and larger chunks for varied texture.
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5
Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the tablespoon of olive oil and swirl to coat the surface.
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6
Once the oil is shimmering but not smoking, carefully add the mortadella cubes in a single layer. Do not crowd the pan; work in batches if necessary.
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7
Sear the cubes for 1-2 minutes per side. You are looking for a deep golden-brown crust and for the fat to just begin to render and turn translucent.
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8
Use tongs to turn the cubes, ensuring at least four sides are beautifully caramelized.
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9
Just before removing from the heat, pour the balsamic-honey reduction over the cubes in the skillet. Toss rapidly for 30 seconds to coat every side in the sticky glaze.
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10
Transfer the glazed cubes to a warm serving platter or individual slate boards.
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11
Immediately sprinkle the chopped pistachios over the warm cubes so they adhere to the glaze.
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12
Finish the dish with a dusting of lemon zest, freshly cracked black pepper, and a tiny pinch of flaky sea salt to brighten the rich flavors.
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13
Garnish with micro-basil and serve immediately with decorative cocktail picks.
💡 Chef's Tips
Always ask your butcher for a single thick slab of Mortadella; pre-sliced thin ribbons won't work for this application. Ensure your skillet is truly hot before adding the meat to get a crust without melting the delicate cubes. If you can find it, use Mortadella with pistachios already inside for an extra layer of nutty flavor. Don't over-salt the dish, as the cured meat and the reduction already provide significant savory notes. For a spicy kick, add a pinch of red chili flakes to the balsamic reduction while it simmers.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco or a crisp Prosecco to cut through the richness. Serve alongside chunks of aged Parmigiano-Reggiano and green Castelvetrano olives. Accompany with toasted focaccia points to soak up any extra balsamic glaze. Place on a bed of fresh wild arugula to add a peppery bite to the snack. Great as a heavy hors d'oeuvre for a cocktail party or a rustic Italian picnic.