Balsamic Glazed Mortadella Bites Recipes

MORTADELLA WITH BALSAMICO

Mortadella with Balsamico image

Provided by Food Network

Time 6h16m

Yield 1 (2-quart) dish

Number Of Ingredients 9

Ingredients

2 1/4 cups chicken stock
1 tablespoon unflavored powdered gelatin (from a 1/4-ounce envelope)
1/2 stick (1/4 cup) butter
1/4 cup flour
1 1/2 cups heavy cream
1 pound mortadella, cut into 1-inch cubes
Nutmeg
Salt and freshly ground pepper
Crusty bread, crushed pistachios, arugula, and balsamic vinegar for serving

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.

MORTADELLA BITES

Mortadella Bites image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 15 bites

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
8 ounces mortadella, cut into 1/2-by-1/2-by-2 1/2-inch batons
1 large egg, beaten
1/2 cup (approximately 2 ounces) grated Gruyere
Dijon mustard, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
Serve warm, with mustard if desired.

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