Mortadella Skewers with Pine Syrup
The trick here is to grill the mortadella quickly, whether over charcoal or in a frying pan, 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. 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.
Ingredients 4
20 slices mortadella, thinly sliced, folded into quarters
50 ml olive oil, for brushing
100 ml pine syrup, see notes, plus extra for serving
cornichons, to serve, optional
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Method 3
Preheat the barbecue to medium-high heat. Fold the into quarters, making a square parcel. Take 4 skewers and thread 5 of the folded parcels onto each skewer.
Brush the with the 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 and return to the barbecue to caramelise. When golden, remove immediately.
Dress the skewers with a little more to serve.
Meatsmith's tips
Pine syrup (also known as pine cone syrup or mugolio) is a sweet, treacle-coloured syrup extracted from young pine cones from the dwarf variety, mugo. Sweet and herbaceous with notes of dark caramel, it is often paired with cheese in Italy. We like Primitivizia Mugolio.
