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Pea and ham soup

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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Baked mortadella, provolone and mascarpone sandwiches


When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess. Pickled chillies provide piquancy and radicchio cuts through the richness.

You'll need

1 loaf schiacciata (30cm), halved (see note) Extra-virgin olive oil, for drizzling 150 gm mascarpone 150 gm sliced mortadella 4 jarred pickled green chillies, thinly sliced 150 gm provolone piccante ½ small head radicchio, leaves torn

Method

  • 01
  • Preheat a grill to high and preheat oven to 180C. Drizzle cut sides of schiacciata with olive oil and place cut-side up on an oven tray lined with baking paper. Spread the base with mascarpone, top with mortadella, green chilli to taste and drizzle with a little more olive oil. Layer provolone over top half of schiacciata, season to taste then grill both halves until mascarpone and provolone are bubbling (2-3 minutes). Remove from grill, top base with radicchio, sandwich with top, then slice into fingers and bake on oven tray until crisp (5-6 minutes). Serve hot drizzled with olive oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Schiacciata, similar to focaccia, is available from select bakeries and delicatessens.

Drink Suggestion

Tangy, dry lambrusco.

Featured in

Sep 2016

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