Ingredients (For 4 serves)
- Mortadella Bologna pgi, 7 oz
- Roero, 1.6 fl oz
- Chopped onion, 0.7 oz
- Extra virgin olive oil, 0.3 oz
- One rosemary little branch
Cook the chopped onion with extra virgin olive oil and rosemary little branch.
Add the Roero and reduce heat to moderate and cook, stirring.
Add mortadella and with a food processor process mixture to the desired consistency.
Serve with bread.