Mortadella Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

Warm mortadella

In a large sauté pan over medium heat add 2 tbs extra-virgin olive oil. Add the mortadella ribbons and gently warm for 1–2 minutes until just warmed and slightly glossy; do not brown. Remove from heat and set in the pan where pasta will be combined.

Just before serving, return the mortadella to very low heat and toss with the finished pasta and sauces (see steps below) to combine. Finish with stracciatella, cracked black pepper and a drizzle of balsamic glaze.

Heat 1 tbs olive oil and 2 tbs butter in a medium skillet over medium heat. Add the thinly sliced leeks and chopped onion with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Increase heat to medium-high, add the white wine (if using) and let it reduce by half, scraping any browned bits from the pan.

Add the stock and simmer gently until the mixture is slightly reduced and saucy, about 6–8 minutes. Adjust seasoning with 1 tsp salt and 1/2 tsp black pepper. Keep warm; this is the chunky sugo base to toss with pasta.

In a small saucepan over medium heat melt 1 tbs butter. Add the roughly chopped leek and sauté until softened, 4–5 minutes.

Pour in 200 ml heavy cream and bring to a gentle simmer. Lower heat and simmer 6–8 minutes until cream thickens slightly.

Remove from heat and stir in 40 g grated Parmesan until melted. Season with 1/2 tsp salt and 1/4 tsp black pepper. For a smooth sauce, use an immersion blender or transfer to a blender and puree until silky; return to pan and keep warm. If too thick, thin with up to 2–4 tbs reserved pasta water.

Toss the chopped roasted pistachios with 1 tsp olive oil and 1/4 tsp sea salt. Toast briefly in a dry skillet over medium heat for 1–2 minutes to bloom the aroma, then remove from heat and set aside.

Combine: Return the pan with warmed mortadella to low-medium heat. Add the drained pasta, 3/4 of the leek & onion sugo (reserve a little for plating), and 3/4 of the leek cream sauce. Toss gently, adding reserved pasta water, 1–2 tbs at a time, to loosen and create an even coating. Heat through for 1–2 minutes until sauce clings to noodles.

Taste and adjust seasoning with salt and pepper. If you want more brightness, stir in a small splash (1 tsp) of balsamic into the pasta mix.

Plate: Divide pasta among 4 warm plates. Spoon remaining leek & onion sugo around or on top of each portion for extra texture. Top each portion with warmed mortadella ribbons (if not already combined), a generous spoonful of stracciatella, and a scattering of the toasted pistachios.

Finish: Drizzle each plate with 1/2 tbs extra-virgin olive oil, a small sweep of balsamic glaze (about 1/4 tbs per plate), and freshly cracked black pepper to taste. Serve immediately.