Mortadella cube from Polpo: A Venetian Cookbook (of Sorts) (page 47) by Russell Norman

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Notes about this recipe

  • Breadcrumbs on April 26, 2015

    p. 47 - As Norman says, “this is a very simple cicheto that evokes the 1970’s classic served at suburban dinner parties: pineapple chunk with cheese”. With that pineapple chunk in mind I decided to add a tiny Italian pickled pepper to the end of each of my spears. I think the key to success with these is to ensure they’re served at room temperature. I did a little sampling as I cubed the Mortadella and it was a bit rich “one note” cold IMHO. Once the olive did worked its magic though this was a one-bite wonder. Loved these, we’ll be serving them on the deck this summer without a doubt! I should note that some of my leftover cheese was too short to wrap around my fat olives so I used some tiny gherkins instead of olives and they worked a charm! Photos here: http://chowhound.chow.com/topics/1009436?commentId=9539876#9539876

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