These savory muffins with zucchini and mortadella are a delight to prepare in advance and to enrich with a dollop of whipped ricotta, a pseudo mortadella rose, and pistachio crumbs ONLY 5 minutes before serving them for tasting!
If we don’t want to use mortadella as an ingredient, we can replace it with SMOKED SALMON of equal weight and also finely chopped, which goes perfectly with zucchini and gives the muffin a sea flavor!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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TIP FOR NOT CRACKING HARD-BOILED EGGS…add 1 tablespoon of vinegar to the boiling water!
Here are some useful recipes also for stuffing the sandwich cake: 
Cooked Ham Mousse; 
Tuna and Ricotta Mousse; and
other appetizer recipes 
Savory appetizer hedgehog smart recipe; 
Recipes for a savory buffet – 35 tasty and easy ideas. and I’ll give you the mortadella mousse recipe and in the notes some ideas for making the sandwich cake with fish-based fillings!!!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SANDWICH CAKE
The ASI Kitchen
Clearly the decorative rose will be made of salmon while I think we can keep the pistachio crumbs that have a delicate flavor and don’t spoil the taste of the savory individual appetizer.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.5 oz zucchini (raw julienne)
- 1 egg
- 3/4 cup flour
- 2 tbsp vegetable oil
- 1/4 cup Grana Padano cheese, grated (+ 1 tbsp to flavor the ricotta decoration)
- 1/2 cup ricotta (for decoration)
- 1.25 oz mortadella (finely chopped + 1 slice for decoration)
- 1/2 tsp instant yeast for savory preparations
- 2 pinches pepper
- 2 pinches salt
- as needed pistachios (chopped for decoration)
Tools
#ADV
- Baking Cups
- Muffin Pans
- Graters
- Bowls
- Spoons
Steps
1) For this recipe for savory cupcakes decorated and decidedly delicious, first wash the zucchini and grate them into julienne.
2) In a bowl, combine the sifted flour with the yeast for savory preparations, the egg, the ricotta, the vegetable oil, and mix the mixture very well.
3) Add the grated and squeezed zucchini to remove the water they contain, then also add the diced mortadella and the grated Grana cheese.
4) Also add a little fine salt and mix well to obtain a homogeneous soft paste mixture.
5) I have just oiled the baking cups which are conveniently placed in a metal muffin pan and poured the savory muffin mixture with shredded mortadella and zucchini.
6) All that’s left is to bake at 375°F, cooking everything for about 20/25 minutes or depending on the characteristics of your home appliance.
7) They will puff up a little and remain soft and well-cooked.
8) Let them cool completely and in the meantime, mix the ricotta with Grana vigorously, adding a pinch of salt and pepper and a tiny bit of olive oil.
9) When the savory muffins are at temperature, put the whipped ricotta in a piping bag with a large star tip and on top make a nice dollop, then decorate with a pinch of chopped pistachios and a kind of mortadella rose, to recall the internal mixture of the zucchini and deli meat finger food.
10) They are a finger food that requires a wide mouth for tasting 😁 but the taste is there, they are delicious!
Bon appétit!
Annalisa
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Annalisa says…
We can replace the mortadella with cooked ham and not only with salmon as I suggested at the beginning of the muffin recipe and if we want to make them less delicate, we can add some sun-dried tomatoes in oil…
