First of all, I apologize on behalf of the deli clerk where I bought the MORTADELLA because it was sliced horribly; the slices are almost torn, and clearly, when I put them on the savory tart I was horrified. Apart from this, the recipe for the savory rice, crescenza cheese, and mortadella tart is very, very tasty! As soon as the rice base came out of the oven, I put the crescenza cheese which melted into the rice, making it flavorful, and the MORTADELLA then enhanced the taste of everything!
Personally, the savory rice, CRESCENZA cheese, and mortadella tart was the main dish of our dinner, but I believe that maybe by making it in a rectangular mold and then cutting it into squares, it can also be considered as a delightful appetizer…
On the blog, among other recipes with mortadella, you find the 
GREEN BALANZONI WITH MORTADELLA made during the SO GOOD event at Palazzo Re Enzo in Bologna, the 
POTATO, MORTADELLA, AND SCAMORZA TART warm and gooey, a real treat, and the 
CANNELLONI WITH RICOTTA, MORTADELLA, AND PISTACHIOS.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to 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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SAVORY RICE, CRESCENZA CHEESE, AND MORTADELLA TART
The cuisine of ASI
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Rice, Crescenza Cheese, and Mortadella Tart Recipe
- 1 1/4 cups rice
- 4.6 oz crescenza cheese
- 5 oz mortadella
- 1.4 oz Parmigiano Reggiano cheese (grated)
- 3/8 cup Milk
- 2 tbsp Flour (for the mold)
- 1 egg
- to taste Fine Salt
Tools for the Savory Rice, Crescenza Cheese, and Mortadella Tart Recipe
#ADV
- High-sided saucepan
- Bundt pan
- Spatula
Preparation of the Savory Rice, Crescenza Cheese, and Mortadella Tart Recipe
Put the milk and rice in a saucepan. Add water until everything is covered and at a moderate flame, boil the rice. Once cooked, drain and place it in a bowl.
Season with salt and add the beaten egg and grated Parmesan cheese.
With the remaining butter and flour, butter and flour the mold chosen for the oven baking.
Level the rice with a spoon and bake in a preheated oven at 356°F for about 20 minutes.
Remove the savory tart WITH mortadella and spread the cheese on top.
Arrange whole slices or strips of mortadella as a flower, covering the entire size of the tart.
The recipe for the savory rice, crescenza cheese, and mortadella tart is ready, bon appétit!
Annalisa
Tips and Notes
The mortadella, also known as Bologna, is the emblem of the Emilian city and is a very tasty cold cut.
The first recipe with mortadella that we are aware of was made in the seventeenth century and is cited with very precise notes by Vincenzo Tanara.
The composition of the meat to make mortadella was defined in 1661 when the Salaroli and Lardaroli Guilds, to guarantee the quality of the product, listed the fundamental requirements of the cold cut, primarily that it was made exclusively with pork.
The mortadella Bologna IGP is protected by the Bologna Consortium, which guarantees its quality and provenance and is also vigilant against counterfeiting and other issues.
The mortadella Bologna IGP is protected by the Bologna Consortium, which guarantees its quality and provenance and is also vigilant against counterfeiting and other issues.
SOURCE Today I Cook – www.villanisalumi.it
