We served these delicious deep-fried mortadella cubes as an appetizer, but they would also make for a very enjoyable main meal, maybe accompanied by a fresh salad or some grilled vegetables.
What is Mortadella, exactly?
It’s a big sausage made with cooked pork, pistachio nuts and pepper grains. The true mortadella, produced in Bologna, was awarded the status of Protected Geographical Indication in 1998, and only high quality cuts of meat can be used for its preparation.
If you’re left wanting more, check out our recipe for some Fried Mortadella Skewers!
Serves: 4 | Preparation time: 30 mins | Cooking time: 10 mins
- Durum semolina: 300 g
- Mortadella: 150 g
- Whole milk, fresh: 300 ml
- Eggs: 2
- (optional) Nutmeg: ½ tsp
- Thyme, dried: to taste
- Salt and pepper: to taste
- Extra virgin olive oil (EVOO), for frying
Tip: You will need rather thick mortadella slices for this recipe. Ask your local butcher cut about two slices, 1.5 to 2 cm thick.
Dice the mortadella into small cubes.
Pour the milk in a bowl, then add the mortadella, the nutmeg and a pinch of freshly grounded black pepper. Leave the mortadella to soak in the milk for at least 20 minutes.
Drain about ⅔ of the milk. Beat up the eggs in a small bowl and set them aside.
Place the semolina and the thyme into a shallow plate. Soak each cube of mortadella into the eggs, then place it onto the semolina and give it an even breading.
Heat up some oil in a pan and pan fry the mortadella cubes one at a time, turning them until they’re golden and crunchy on all sides.
Remove the mortadella cubes from the pan by using a skimmer and place them on a plate lined with kitchen paper. Sprinkle with a pinch of salt and serve hot.
Tip: We use durum semolina because it makes for a very crispy breading – but you’re welcome to mix it with some breadcrumbs. Corn flour also makes for an excellent, particularly light and digestible breading. Check out our 6 Tips & Tricks for a Perfect, Crunchy Breading.