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Mortadella Involtini with Ricotta, Olives and Pistachios

  • TOTAL TIME: 20 MIN plus chilling
  • FAST
  1. 6 ounces fresh ricotta (3/4 cup)
  2. 1/4 cup chopped pimento-stuffed olives
  3. 2 tablespoons finely chopped flat-leaf parsley
  4. 2 tablespoons salted pistachios, finely chopped
  5. 1 teaspoon finely chopped jalapeño
  6. Salt and freshly ground pepper
  7. 8 thin slices imported mortadella (1/2 pound)
  1. In a small bowl, mix the ricotta with the olives, parsley, pistachios and jalapeño and season with salt and pepper. Lay the mortadella slices on a work surface. Spoon about 2 tablespoons of the ricotta filling slightly below the center of each slice and roll to form tight logs. Refrigerate until chilled.
  2. Trim off the ends and cut each involtini into 3 pieces. Transfer the pieces to a platter cut-side up and serve.
Make Ahead The involtini can be stored in an airtight container for up to 2 days.
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