PACCHETTINI DI MORTADELLA E CAPRINO or TINY MORTADELLA PARCELS WITH FRESH GOAT’S CHEESE


Today the sky is blue again and my spirit soars after days and days of rain and chilly mornings. Too early for my taste especially as winter for us means freezing. Our house is cold and humid as most stone houses are but ours seems to be particularly so. In January, which is usually the coldest month here, we often wake up to 13-14° C and yes we do have central heating but we cannot afford to keep it going all the time. Fortunately this period of the year is quite short even if it feels as if goes on for ever and now it’s approaching again… It doesn’t surprise me at all that I have a permanent longing for heavier food during the winter, salads do not attract me in the least and neither do raw vegetables, I crave comfort food! But today I feel full of hope as I look out through the kitchen door and I can see the sun shining on the trees…

This recipe is so simple, you just distribute, fold, tie and fry, and it even rhymes!

PACCHETTINI DI MORTADELLA E CAPRINO or TINY MORTADELLA PARCELS WITH FRESH GOAT’S CHEESE

Slices of mortadella, they should have a diameter of at least 15 cm/5,9 in
Fresh goat’s cheese
Chives ( I didn’t find it so I went out and took some grass straws. In spring I find it growing all over the place but now it’s too late)

– Put a small amount of goat’s cheese in the middle of the mortadella slice and fold it into a small parcel.
– Tie the chive in the manner of a cross or maybe I should say, make it into a little gift parcel!

– Fry it on both sides in a frying pan made with Teflon or something similar (I don’t really know what it can be called in English, you have to excuse my ignorance…) on very gentle heat.
– Serve and eat immediately!

L