Crispy Mortadella Skewers
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Available at The Deli at Heinen’s, Levoni Mortadella is a classic Italian cured pork product, crafted using an exclusive recipe for more than a hundred years. It’s rich, flavorful, and the perfect addition to any charcuterie board. It’s also fantastic crisped in a pan!
Think of these crispy mortadella skewers as elevated street or bar food. Levoni mortadella is folded, skewered, and seared in a hot pan until the edges crisp and caramelize. These are perfect enjoyed alongside a simple chopped salad with Italian vinaigrette, or served atop toasted ciabatta with whipped burrata cheese and pesto.
Look for packaged Levoni Mortadella or request it sliced to order from The Deli at Heinen’s service case.
Why You’ll Love This Recipe
- It is quick and easy. From skewer to plate in about 20 minutes, this recipe is an easy way to turn a few simple ingredients into something that feels restaurant-worthy.
- This recipe is perfect for entertaining. These come together fast enough for a weeknight, but look impressive enough to serve at your next gathering or cocktail party.
- It features premium, high-quality ingredients. These feature Levoni Mortadella, an Italian import known for its silky texture and rich flavor, which is available at The Deli at Heinen’s.
Crispy Mortadella Skewers
Servings: 6-8
Ingredients
- 12 oz. Levoni Mortadella
- Heinen’s olive oil spray
- 2 BelGioioso burrata balls
- 2 Tbsp. Heinen’s heavy whipping cream
- 2 Tbsp. Heinen’s extra virgin olive oil
- Heinen’s black pepper
- 3-4 Heinen’s ciabatta rolls, halved and toasted
- Heinen’s Pesto (from the Deli)
Instructions
- Fold each piece of mortadella in half and in half again, then fold from the long end twice (into thirds).
- Skewer folded mortadella onto 4 to 6 wooden skewers.
- Lightly spray each skewer with olive oil spray and top with cracked black pepper.
- Sear skewers in a hot skillet or cast iron pan for about 3 minutes on each side, or until lightly crisped and golden brown.
- Transfer to a paper towel-lined plate.
- In a food processor, add the burrata, heavy cream and olive oil. Pulse until just combined. Season to taste with salt and pepper.
- Spread a layer of whipped burrata on a piece of toasted ciabatta.
- Top with a few pieces of crispy mortadella and drizzle with pesto.
