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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Panino con Mortadella
Lunch
Italian
Emilia-Romagna
Quick
A puffy rosetta roll stuffed with thick slices of silky Bologna mortadella dotted with pistachios. The iconic street food of Bologna, elevated by the quality of its two humble ingredients.
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RECIPE
Panino con Mortadella
A puffy rosetta roll stuffed with thick slices of silky Bologna mortadella dotted with pistachios. The iconic street food of Bologna, elevated by the quality of its two humble ingredients.
Prep5 mins
Cook0 mins
Total5 mins
Servings2
Lunch
Italian
Emilia-Romagna
Quick
Ingredients
- 2 rosetta rolls (or ciabattine)
- 200g mortadella di Bologna, sliced thick
- Optional: stracciatella cheese
- Optional: crushed pistachios
Preparation
1
Slice the rosetta rolls open.
2
Fold generous slices of mortadella into each roll.
3
If desired, add a spoonful of stracciatella cheese and a sprinkle of crushed pistachios.
4
Serve at room temperature. Do not toast — the bread should be soft.
Servings and Nutrition
Number of Servings in Panino con Mortadella2
Nutrition for 1 serving (1 panino)
520Calories (kcal)
22Protein (g)
52Carbs (g)
25Fat (g)
Protein 22.0g17%
Carbs 52.0g40%
Fat 25.0g43%