Mortazza Recipe

Split and toast ciabatta

Slice each ciabatta roll horizontally. Lightly butter the cut faces if using, then toast either in a preheated skillet over medium heat (1–2 minutes per side) or under a broiler for 1–2 minutes until golden and just crisp. Remove and set aside to cool slightly.

Warm mortadella (optional)

If you prefer the mortadella slightly warmed, briefly place the slices in the warm skillet for 20–30 seconds per side until just warmed but not browned. Remove and keep warm. This step is optional — mortadella can be served cold.

Oil and season base

Drizzle approximately 1 tsp extra-virgin olive oil over the cut face of the bottom half of each toasted ciabatta. Lightly sprinkle a pinch of flaky sea salt and a few cracks of freshly ground black pepper on the oil.

Layer mortadella

Arrange half of the mortadella slices (about 100 g) on the bottom half of each roll, fanning them slightly so the slices overlap and create a cushion for the cheese.

Add stracciatella

Spoon half of the stracciatella (about 100 g) evenly over the mortadella on each sandwich. Use the creamy curds to create a decadent, slightly loose layer — it's okay if some runs into the folds of the meat.

Sprinkle pistachio crumbles

Evenly distribute about 20 g of pistachio crumbles over the stracciatella on each sandwich. Gently press so the nuts adhere to the cheese.

Finish and season

Add optional fresh basil leaves on top of the pistachio for brightness. Grate a little lemon zest (about 1/2 tsp per sandwich if using) over each, then drizzle the remaining teaspoon of olive oil across the top layer. Finish with a light pinch of flaky sea salt and a crack of black pepper to taste.

Close and rest

Place the top halves of the ciabatta rolls over each assembled sandwich, press gently, and let sit for 1 minute so flavors meld. If transporting, wrap tightly to keep warm/compact.

Slice each sandwich in half on the diagonal. Serve immediately so the stracciatella is creamy and the pistachios retain crunch. Provide extra pistachio crumbles at the table if desired.