The PGI Mortadella di Bologna is one of the ingredients of the creative recipes listed below: two creative pasta dishes and an original risotto by  the chef Pietro Bruni. master of Italian cuisine. You can get more recipes from the downloads: four dishes prepared by the Pro loco di Zola Predosa on the occasion of a cooking course held in 2009.

Tortelloni with small squares of mortadella

Ingredients (for 2 lb tortelloni):

• 7 oz mortadella cut into small squares
• 3 cups cream
• 3 cups milk
• salt and pepper
• Parmigiano-Reggiano cheese
• butter

Preparation:

Make a cream soup with cream, butter and Parmigiano-Reggiano cheese, cook gently and arrange in a dish. Cook the tortelloni in plenty of boiling salted water, then put them in a pan, stirring with a knob of butter and adding mortadella cut into small squares. Add the tortelloni to the cream soup, sprinkle with grated Parmigiano-Reggiano cheese and serve.

Recipe by Italian Chef Pietro Bruni

Mezzemaniche with mortadella

Ingredients (for 2 lb mezzemaniche):

• Tropea onion
• celery
• carrot
• courgettes
• 3 1/2 oz mortadella
• cherry tomatoes
• Parmigiano-Reggiano cheese

Preparation:

Heat the extra vergine olive oil in a pan, put the onion finely chopped in the pan and fry gently until it is soft and golden. Add the rice and stir to absorb the mixture, adding the Pignoletto. Cook gently, stirring frequently and adding the hot stock a little a time until the rice is cooked. Add the mortadella finely chopped, remove from the heat, stir in the butter and Parmigiano-Reggiano cheese and leave to stand for a few minutes. Arrange rice in a dish with a thin slice of mortadella and serve.

 Recipe by Italian Chef Pietro Bruni

Mortadella Risotto

Ingredients (for 2 lb rice):

• 7 oz mortadella
• nutmeg
• onion
• butter
• Parmigiano-Reggiano cheese
• Pignoletto Colli Bolognesi
• salt and pepper
• extra vergine olive oil
• meat/vegetable stock

Preparation:

Heat the extra vergine olive oil in a pan, then put the onion finely chopped in the pan and fry gently until it is soft and golden. Add the rice and stir to absorb the mixture and add the Pignoletto. Cook gently, stirring frequently and adding the hot stock a little a time until the rice is cooked. Add the mortadella finely chopped, remove from the heat, stir in the butter and Parmigiano-Reggiano cheese and leave to stand for a few minutes. Arrange rice in a dish with a thin slice of mortadella and serve.