Mortadella con Pistacchi e Crostini al Miele e Senape

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, skillet, or oven grill to medium-high. Arrange the bread slices and brush both sides lightly with olive oil. Toast for 2-3 minutes per side until crisp at the edges and golden, but still slightly tender in the center.

   120 g ciabatta or rustic white bread, sliced15 ml extra-virgin olive oil
2. 2

   While the bread toasts, whisk together the Dijon mustard, honey, olive oil, and a pinch of black pepper in a small bowl until smooth and glossy. The sauce should be loose enough to spread easily; if needed, whisk a few drops of water into it.

   20 g Dijon mustard15 g honey5 ml extra-virgin olive oil1 pinch black pepper
3. 3

   Toss the rocket with the lemon juice just before assembling so it stays fresh and lightly dressed rather than wilted.

   30 g rocket5 ml lemon juice
4. 4

   Spread each warm crostino with a little of the honey mustard sauce. Top with loose folds of mortadella rather than laying it flat; this gives the slices more volume and a softer bite.

   20 g Dijon mustard15 g honey5 ml extra-virgin olive oil1 pinch black pepper120 g mortadella with pistachios, thinly sliced
5. 5

   Finish with the dressed rocket and a scattering of chopped pistachios. Serve immediately while the crostini are still crisp and the mortadella is cool and silky.

   30 g rocket20 g shelled unsalted pistachios, roughly chopped

Origin & History

Mortadella is one of Bologna's most iconic salumi, traditionally seasoned and studded with pistachios or fat cubes depending on the style. Serving it with bread as part of an antipasto spread is a classic Italian way to highlight the quality of the cured meat with minimal preparation.