Mario Batali advises seeking out Italian mortadella (cured sausage made from ground pork with a smooth, delicate flavor) for these wraps; American-made mortadella, he says, is no better than bologna. He also recommends buying exquisitely milky, creamy fresh robiola cheese, but says that fresh goat cheese or even ricotta would be acceptable stand-ins.
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12 thin slices of mortadella
12 ounces fresh robiola or goat cheese
12 basil leaves
3 cups packed baby arugula leaves
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
How to Make It
On a work surface, lay out 4 slices of the mortadella. Spoon some robiola in the center of each one and top it with a basil leaf. Fold the mortadella over the cheese, fold in the sides to form a neat packet and secure it with toothpicks. Repeat with the remaining mortadella, robiola and basil.
Light a grill or preheat a grill pan. Grill the mortadella packets over high heat for about 1 minute per side, until they are lightly charred and the cheese has melted. Discard the toothpicks.
In a bowl, toss the arugula with the olive oil and vinegar and season with salt. Transfer to a platter. Arrange the packets around the arugula and serve right away.
The packets can be refrigerated for up to 4 hours. Bring to room temperature before grilling.
For creamy cheeses like Robiola, pour moderately tannic reds. A Chianti Classico is ideal.
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