Fresh robiola wrapped in mortadella from Italian Grill by Mario Batali

  • basil
  • dandelion greens
  • mortadella
  • red wine vinegar
  • robiola cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 09, 2011

    p. 34 - These incredibly tasty, unique little bundles were a huge hit, I’ll happily make them again. No Robiola to be found so, I mixed fresh ricotta, mascarpone and for some tang, a little Parmesan. The cheese mixture was very soft and the burrito-style assembly ensured it stayed securely inside the Mortadella. I’d also suggest that it makes sense to place the cheese mixture slightly off centre and commence rolling from that side as the Mortadella is quite thin and doesn’t easily tuck under the cheese mixture. We used the gas grill but feel we could achieve a better char on the charcoal grill and will use that next time as those charred bits were absolutely scrumptious! We served this with some baby arugula tossed in a light dressing of balsamic vinaigrette. The slight bitterness of the greens and, the subtle acidity of the vinegar contrast beautifully w the richness of the meat and cheese. The basil leaf infused the cheese with its flavour and offered a nice textural element.

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