ELIZABETH HEWSON'S MORTADELLA CUBE, PICKLE AND PEPPER STICKS
“Move over cabanossi and cheese sticks, meet your new favourite aperitivo, fried mortadella cubes, pickles and peppers. The perfect retro snack to serve alongside drinks.”
Ingredients:
1 disk of Salumi Australia off-cut Mortadella
Guindilla peppers
Cornichons
Sticks
Method:
Cut up your mortadella into cubes. Put a fry pan on medium heat and throw in your cubes of mortadella. Fry each side until golden. Drain on paper towel.
Thread a pepper onto a skewer, followed by a cube of mortadella and cornichon. If your pepper is long enough, you can thread it through the stick again after the mortadella so it almost wraps it.
The edges of the mortadella can also be added to the end of the stick or enjoyed as the cooks treat
