Mortadella and Artichoke Millefoglie
This recipe shows the versatility of mortadella that can be added to endless delicious recipes. Find the perfect balance between the freshness of the zucchini and the full-flavor of Veroni Mortadella.
INGREDIENTS
- 4.2 oz Veroni Mortadella
- 2 sheets of carasau bread
- 2 fresh artichokes
- 1/2 lemon
- 80 oz Sardinian Pecorino cheese
- Chives to taste
- Extra virgin olive oil
STEPS
1. Clean the artichokes well by removing the hardest leaves until you the softer centre remains.
2. Slice the artichoke hearts finely and season with oil, lemon, salt, pepper and chives.
3. Slice both the pecorino cheese and the mortadella to the approximate size of the sliced artichokes.
4. Create the millefoglie by alternating the sheets of carasau bread with the chopped mortadella, the artichoke slices and the sliced pecorino cheese.
5. Drizzle with extra virgin olive oil and chives.
More from Veroni
Spelt with Apple, Radicchio and Speck
An easy meal to bring over to friend’s or on your next outing…
Pizza Bianca with Mortadella and Bufala
A fun recipe to make with the kids or together with friends…
Tomatoes Stuffed with Couscous and Mortadella
Fresh summer flavors that are light but filling for any occasion…
Prosciutto crudo: la stagionatura è un’arte
Veroni svela tutti i segreti della fase di lavorazione più importante
Getting to Know Veroni Speck
Get to know a cured meat from the Northern region of Trentino in Italy…
Veroni fornitore ufficiale degli Internazionali BNL d’Italia: l’emozione di due settimane nella città eterna
Emanuela Bigi, responsabile marketing di Veroni, ci racconta l’umore, le considerazioni e le impressioni di queste due settimane ricche di match…
The Story of Prosciutto and Melon
The story of one of the most iconic Italian antipasto dishes…