A warm and gooey dish!
Mario Batali's Cheese-Stuffed Mortadella on Bruschetta
Thin Slices Mortadella (About 8 ounces--without pistachios if possible)
12 ounce Fresh Robiola
12 Fresh Basil Leaves
3 cup Young Dandelion Greens (or other tender bitter greens)
3 tablespoon Extra Virgin Olive Oil
1 tablespoon Red Wine Vine
- Preheat a gas grill or prepare a fire in a charcoal grill.
- Lay 12 slices of mortadella out on a work surface. Place 2 tablespoon of the cheese in the very center of each slice, shaping it loosely into a log running across the slice. Place a basil leaf on top of each mound of cheese. Fold the bottom of each slice over the cheese, then fold over the sides and roll the cheese up in the mortadella (like a burrito). Secure each with a toothpick.
- Place the mortadella packets seam side up on the hottest part of the grill and cook until lightly charred on the bottom, about 2 minutes. Turn over and repeat on the second side, about 2 minutes longer. Transfer to a platter.
- In a medium bowl, toss the dandelion greens with the olive oil and then the vinegar. Season with coarse sea salt, black pepper and pile the greens over the hot and delightful mortadella packets. Serve immediately.