Pistachio and mortadella meat rolls, easy, quick and very tasty. If you love pistachio-based recipes as we do, you absolutely can’t miss this, because the Sicilian-style rolls with mortadella and pistachio, with a creamy, melty filling will drive you crazy. Small bites of rolled meat, coated in a light egg-free crispy breading, stuffed with mortadella, cheese and cream cheese and plenty of chopped pistachios will make you fall in love! If you’re looking for a quick and delicious main course, also suitable for a festive day, this recipe is perfect and you can prepare it with chicken, turkey or veal and even cook it in a pan! Do you want to make them too? Let’s head to the kitchen and discover the recipe for these rolls with mortadella, pistachios and cream cheese!
Before rushing to the kitchen, I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
See also:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make rolls with mortadella and pistachio
- 20 slices pork loin (very thinly sliced (or use chicken, turkey or veal))
- as needed extra virgin olive oil
- 2/3 cup grated Parmesan (or Grana Padano)
- 7 oz mortadella (sliced)
- 9 oz cheese (thin slices, provola, caciotta, gouda, emmental…)
- 7 oz cream cheese (e.g., Philadelphia)
- 3.5 oz pistachio flour
Tools
- Oven
- Bowls
Steps to make pistachio rolls with mortadella
Ask your butcher to slice the pork loin into slices just under 1/4 inch thick (about 0.2 in).
Arrange the pork loin slices on a plate and drizzle generously with olive oil.
Brush all the slices with oil and coat them in the breadcrumb mixture made with Parmesan and breadcrumbs.
Mix the pistachio flour with the cream cheese until you obtain a homogeneous cream.
On each pork slice place half a slice of mortadella, one slice of cheese and a teaspoon of the pistachio cream, sprinkle a little pistachio flour and roll up tightly.
Do the same for all pork slices and secure them with a toothpick in groups of four.
Line a baking dish with parchment paper, drizzle with a little oil and arrange the skewered rolls tightly together. Drizzle a little more oil and bake in a fan oven for 20 minutes in static mode at 392°F. Remove from the oven, let cool slightly and serve.
For pan cooking, place parchment paper on the bottom of the pan, drizzle with a little oil and lay the rolls on it. Cook over very low heat for 10 minutes per side.
The rolls are ready to be enjoyed hot and melty.
You can assemble the rolls in advance and store them raw in the fridge covered with plastic wrap for 24 hours. Cooked rolls can also be kept in the fridge for 24 hours and should be reheated well before serving.
If you want to stay updated on my recipes, follow me on:
facebook , pinterest, youtube, instagram, twitter.
From here, you can return to the HOME and discover new recipes!
