Chef's Recipes

Grilled mortadella with pickled onions

Australian Gourmet Traveller recipe for Grilled mortadella with pickled onions from 121BC, Surry Hills

  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Grilled mortadella with pickled onions
“Would you please ask the chef at 121BC to share the recipe for his tasty grilled mortadella and onions?”
Bri Seeto, Leichhardt, NSW
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

  • 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

Method

Main
  • 1
    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).
  • 2
    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.

Notes

This recipe is from the June 2011 issue of .

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