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Grilled mortadella with pickled onions

You'll need

2 Spanish onions, roots intact, cut into wedges 100 ml red wine vinegar 2 tbsp extra-virgin olive oil 2 rosemary sprigs 2 fresh bay leaves 20 thin slices mortadella To serve: baguette, thickly sliced


  • 01
  • Preheat oven to 180C. Combine onions, vinegar, oil and herbs in a bowl, being careful not to break up onion. Season to taste and scatter in a single layer in a roasting pan. Add 100ml water, cover with baking paper then foil, and roast, turning occasionally, until tender (1-1½ hours).
  • 02
  • Meanwhile, preheat a char-grill pan over high heat. Grill mortadella in batches, turning once, until golden (1-2 minutes each side). Serve hot with roast onions and baguette slices.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.

“Would you please ask the chef at 121BC to share the recipe for his tasty grilled mortadella and onions?”
Bri Seeto, Leichhardt, NSW

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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