Ingredients (For 4 serves)
- Mortadella Bologna PGI, one slice of thickness 1 cm
- Valerian salad, 14.1 oz
- Chopped hazelnut, 1.7 oz
- Breadcrumbs, 1.7 oz
- Extra virgin olive oil, 0.6 oz
- Balsamic vinegar, 0.3 oz
Preheat the oven to 160°C.
Cut the mortadella in squares with a side length of 5 cm.
Mix in a bowl the chopped hazelnut and the breadcrumbs.
Add the mortadella squares to the mixture, then arrange the mortadella on an oven pan.
Bake for 15 minutes.
Add baked mortadella to the valerian salad dressed with extra virgin olive oil and balsamic vinegar.