The sauce is very fragrant because the mortadella is spiced.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz penne rigate
- 21 oz tomatoes
- 1 clove garlic
- 1 onion
- to taste salt
- to taste pepper
- 1 tbsp capers
- 3 eggs
- 1 tbsp Grana Padano cheese, grated
- to taste parsley
- 7 slices mortadella (thicker)
Tools
- Bowl large
Steps
Prepare the sauce by adding the blended tomatoes to the pan after browning the onion in oil.
Beat the eggs in a bowl and combine them with bread soaked in water, squeezed, and crumbled, parsley, finely chopped garlic, pepper, capers, cheese, and mix the ingredients to obtain the filling mix.
Arrange the slices of mortadella and place the filling in the center of each, roll up making sure the filling does not come out, and secure with a wooden toothpick. Put the rolls in the tomato sauce and continue cooking for about thirty minutes in total.
Meanwhile, bring a large pot of water to a boil on the stovetop and cook the pasta al dente for about 8/9 minutes.
Drain the pasta and dress it with the sauce. Mortadella rolls in sauce can be eaten as a second course or if you prefer, together.
Mortadella is great in a sandwich for a school snack, or to eat during a work break! Try it if you wish, even in the sauce, cooking rolls for a different and tasty pasta dish.
Tip
Place a basket with good homemade bread on the table for dipping and enjoying the flavorful sauce.
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FAQ (Questions and Answers)
Mortadella is one of the most caloric cured meats, it’s true, in fact, this is a recipe for special occasions. How many of you would give up mortadella? I would certainly eat less of it, but I enjoy it from time to time. Do you love it?
