Cappola Food - Suggestions

Mortadella

Our authentic Mortadella (mort-a-della-a) is baked in specially commissioned brick ovens that maintain a sure, consistent heat. Lightly sauté strips of Mortadella and add them to a warm appetizer platter (or chopped into pasta sauce). Or cut Mortadella into half inch cubes and toss with similar sized cubes of Italian bread and tomatoes to make a panzanella salad.

Mortadella Sandwich with Grilled Portobello Mushrooms and Mozzarella Cheese

2 tbsp olive oil 25 mL

¼ cup Balsamic vinegar 50 mL

2 tbsp each chopped fresh basil and parsley 25 mL

1 clove garlic, minced 1

Pinch each salt and pepper Pinch

4 medium sized Portobello mushrooms 4

4 slices Fontina or Mozzarella cheese 4

4 Panini rolls, sliced 4

¼ cup light mayonnaise 50 mL

1 tsp Dijon mustard 5 mL

8-12 slices Cappola Mortadella 8-12

2 tomatoes, sliced 2

In small bowl, whisk together olive oil, vinegar, 1 tbsp (12 mL) each of basil and parsley, garlic, salt and pepper. Cut stems from mushrooms. Place, smooth side up, in a large shallow glass dish, Pour vinaigrette over and let sit at room temperature for 15 minutes, turning mushrooms every 5 minutes.

Reserving any excess vinaigrette remove mushrooms from dish and place mushrooms, smooth side up, on greased barbeque over medium high heat. Close lid and barbeque for 5 minutes. Turn mushrooms baste with any reserved vinaigrette and barbeque, covered for 3 minutes. Place slice of cheese on top of each mushroom. Close lid and barbeque for about 2 minutes or until cheese is melted.

Meanwhile, stir together mayonnaise, mustard with remaining basil and parsley. Spread evenly over sliced rolls. Top half with 2 or 3 Mortadella slices, 2 slices of tomato, one mushroom and roll tops. Serve warm.

Makes 4 generous sandwiches.

TIP: The mushrooms can also be roasted in a preheated 450ºF (230ºC) oven for the same amount of time.

Prosciutto

Our Prosciutto (proh-shoot-oh) is cured in climate controlled rooms for up to one full year. Slice it paper thin and try it wrapped around pear slices, thin bread sticks, figs, asparagus spears, shrimps or scallops for fantastic easy appetizers. We sometimes wrap Prosciutto around a loin roast of pork for a simple but special meal.

Prosciutto and Sage Wrapped Chicken Breasts

2 tbsp Dijon mustard 25 mL

1 tsp honey 5 mL

1 tsp chopped fresh thyme 5 mL

¼ tsp pepper 1 mL

8 fresh sage leaves 8

8 slices Cappola Prosciutto (or 4 large) 8

4 boneless skinless chicken breasts 4

1 tbsp olive oil 15 mL

In small bowl, stir together mustard, honey, thyme and pepper. Brush evenly over each chicken breast and lay 2 sage leaves length-wise over each piece. Wrap 2 slices of Prosciutto crosswise around each breast, tucking ends underneath. (Chicken breasts can be covered and refrigerated for up to 6 hours).

Place chicken on foil lined baking sheets. Brush olive oil evenly over Prosciutto. Cook in preheated 350ºF (180ºC) oven for 20 to 25 minutes or until chicken is no longer pink inside.

Makes 4 servings.