Recipes with Mortadella

Cappelletti in broth

Brown the chicken breast into the butter, add salt and pepper. Chop the mortar fine and mix with chicken, ricotta, 125 g parmesan, 1 egg, mashed potatoes, salt and pepper. Pour the flour into a bowl on the table, make a hole in the middle. Slice the two egg

Stuffed artichokes

Trim the artichokes and remove the ' Hay ' inside with a spoon. Boil them in plenty of salt water with lemon and a bit of corn flour or potato flour district in a dozen minutes. Drain them and turn the cold water over. Let them drain in the bottom of the weath