Marcella Hazan, the late author of “The Classic Italian Cookbook,” certainly did wax eloquent about a lot of Italian cooking and food, but you may be surprised to know that list also includes mortadella.
This poor sausage, at least here in the United States, was so poorly imitated that it has become the butt of many jokes.
Baloney, miss-named because it was first made in Bologna, has almost nothing to do with a good Italian mortadella. But as she says, we must make do with what we can get.
Here is an amazing recipe, with a few changes of my own, that I hope you try. By the way, this will just not work with the American variety.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1/4 pound Swiss cheese
1/4 pound unsliced mortadella
1 cup bread crumbs
Oil for frying
Cut the mortadella and cheese into cubes, then fasten together with tooth picks. Lightly whisk the eggs for a wash. Now dip the cheese and mortadella toothpicks in the egg and then bread crumbs. Double dip if you want a thicker batter. Fry in hot oil until golden brown. Serve at once.