📝 About This Recipe
This sophisticated Italian starter reimagines the humble Mortadella Bologna as a warm, caramelized delicacy. By searing thick-cut cubes of the silk-textured salumi, we unlock a depth of savory fat that contrasts beautifully with the sharp, syrupy notes of a high-quality balsamic reduction. Finished with a crunch of toasted pistachios and aromatic rosemary, it is a quintessential 'aperitivo' bite that captures the heart of Emilia-Romagna.
🥗 Ingredients
The Meat
- 1.5 pounds Mortadella Bologna PGI (one solid piece, no skin, cut into 1-inch cubes)
- 1 tablespoon Extra Virgin Olive Oil (high smoke point preferred)
Balsamic Glaze
- 1/2 cup Balsamic Vinegar of Modena (use a decent quality Aceto Balsamico)
- 1 teaspoon Honey (wildflower or acacia)
- 1 sprig Fresh Rosemary (left whole to infuse)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Garnish
- 1/4 cup Roasted Pistachios (unsalted, finely chopped)
- 2 tablespoons Aged Balsamic Vinegar (Traditional 'Extra Vecchio' or a thick glaze for finishing)
- 1 teaspoon Lemon Zest (finely grated for brightness)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Begin by preparing the mortadella. Ensure you have a single thick slab from the deli counter, then slice it into uniform 1-inch (2.5cm) cubes to ensure even cooking.
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2
In a small saucepan over medium-low heat, combine the 1/2 cup of balsamic vinegar, honey, and the whole rosemary sprig.
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3
Simmer the balsamic mixture gently for about 8-10 minutes until it has reduced by half and coats the back of a spoon. Discard the rosemary sprig and set the reduction aside.
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4
Place a large non-stick or cast-iron skillet over medium-high heat and add the tablespoon of olive oil, swirling to coat the surface.
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5
Once the pan is shimmering but not smoking, add the mortadella cubes in a single layer. Do not crowd the pan; work in batches if necessary.
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6
Sear the cubes for 2-3 minutes on the first side until a deep golden-brown crust forms. The fat should begin to render and smell nutty.
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7
Using tongs, turn the cubes to brown at least two or three sides. This should take another 3-4 minutes in total.
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8
Reduce the heat to low and pour the balsamic reduction over the mortadella cubes in the pan.
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9
Toss the cubes quickly for 30-60 seconds so they are glazed and sticky. The sugar in the balsamic will caramelize rapidly, so watch closely to prevent burning.
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10
Remove the pan from the heat immediately and transfer the cubes to a warm serving platter or individual appetizer plates.
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11
While still hot, sprinkle the finely chopped pistachios and lemon zest over the cubes so they adhere to the glaze.
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12
Finish with a final drizzle of the thick, aged balsamic vinegar and a light dusting of flaky sea salt and cracked pepper.
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13
Insert bamboo skewers or decorative cocktail picks into each cube and serve immediately while the centers are warm and tender.
💡 Chef's Tips
Always ask for a single thick piece of Mortadella at the deli; pre-sliced thin ribbons will not work for this recipe. Don't skip the lemon zest; the acidity is essential to cutting through the richness of the pork fat. If the balsamic glaze becomes too thick in the pan, add a teaspoon of water to loosen it back to a coating consistency. For the best flavor, use Mortadella with pistachios already embedded in the meat to double down on the nutty profile. Avoid overcooking the meat; you want a crisp exterior but a soft, buttery interior.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco di Sorbara—the bubbles and acidity are the perfect foil for the salty meat. Serve alongside chunks of aged Parmigiano-Reggiano for a classic Bolognese flavor pairing. Provide a side of pickled red onions or 'giardiniera' to provide a crunchy, vinegary contrast. Accompany with warm focaccia or grilled sourdough to soak up any extra balsamic glaze. Works beautifully as part of a larger charcuterie board featuring mild cheeses and green olives.