Mortadella skewers with pine syrup
serves
2
This is an edited extract from
Meatsmith by Andrew McConnell
and Troy Wheeler, published by
Hardie Grant Books, AUD$60.00,
available November 1, 2023.
Photography by Mark Roper.
“The trick here is to grill the mortadella quickly, whether over charcoal or in a frypan, so it gets slightly crisp, caramelised edges with a warm, soft centre. Pine syrup is a sweet and herbaceous Italian condiment typically served with cheese, but it also works beautifully with this classic Italian deli meat.”
Ingredients (4)
- 20 thin slices mortadella
- 2 1/2 tbs extra virgin olive oil
- 100ml pine syrup (see note), or maple syrup
- Cornichons, to serve (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat a barbecue to medium-high heat. Fold the mortadella slices into quarters, making square parcels. Take 4 metal skewers and thread 5 folded parcels onto each skewer.
-
2.Brush mortadella with the olive oil and cook for 4-5 minutes, turning frequently to make sure they get an even caramelisation. Just before they have finished cooking, remove from the barbecue, brush with a little pine syrup and return to the barbecue to caramelise. When golden, remove immediately.
-
3.Dress the skewers with a little more pine syrup, and serve with cornichons.
Recipe Notes
“We stock pine syrup at Meatsmith, and some good delis and specialty food stores will sell it. If pine syrup is unavailable, the best quality maple syrup you can find is a good substitute.”
Reviews
Join the conversation
Log in Register