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Mortadella Tartine with Stracciatella & Pistachio 💚 This recipe is part of the “Bites I Crave Series” and it really is perfect! You can make a lot of this ahead and assemble last minute. The recipe for the stracciatella is much cheaper and easier than buying it. If you are wondering what stracciatella is, it is the interior of burrata, but I feel like it’s a crime to smash burrata into bread like this (I’m sorry ok?) so I opt for making my own using a shortcut ofc!
Table of Contents
Why You’ll Love Mortadella Tartine
A crispy baguette, salty mortadella, creamy stracciatella, bright and nutty pistachio – boy do I crave this bite…it is PERFECT, creamy, salty, bright, crunchy, sweet, slightly spicy and we can’t forget – gorgeous!
Prep Like a Pro
Stracciatella Tip:
- Shred your mozzarella by hand, not with a knife. This creates the soft and creamy texture when soaking in the cream and it’s worth the few extra minutes.
- Make the stracciatella a day ahead if you can – that’s the sweet spot – not enough time and it doesn’t get creamy enough and too far ahead just isn’t good.
Don’t Rush Searing the Mortadella: You want this golden and blistered because it caramelizes the fat and gives it tons of flavor.
Taste your Pistachio Sauce: Make sure you taste and then adjust the vinegar and lemon zest to brighten it up.
Layer, Layer, Layer: The garlic rub, stracciatella, honey, red pepper, mortadella, pistachio sauce, lemon zest – each of these ingredients brings out balance and is important to the final bite.
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
Let your stracciatella sit at room temperature for 10-15 minutes before assembling the Mortadella Tartine so that it spread smoother.
Substitutions and Variations
- Substitutions
- Stracciatella → If you are trying to make this last minute and don’t have time to make the stracciatella, you can always buy burrata and use that. It will be more expensive but quicker.
- Mortadella → You can use prosciutto or pancetta for a different protein pop.
- Pistachios → Swap for walnuts, cashews or almonds for a different nutty flavor.
- Variations
- Vegetarian Variation → Use sautéed mushroom instead of mortadella for a vegetarian option.
- Spicy Variation → Drizzle with salsa macha or chili crisps for some extra kick.
The Perfect Pairings
Pair this Mortadella Tartine with Stracciatella & Pistachio with my viral Milky Dirty Martini. For your main, a simple Butter Lettuce Salad and a nice Tomato Soup. Finish with a cold Melon Dessert.
Mortadella Tartine: Questions Answered
I used the OXO Good Grips Grilling 13 inch Skewers.
Yes it is like a pesto sauce. It’s chunkier and more lemon forward with a nutty herbal taste. It is missing the pine nuts and garlic.
It’s best served fresh. You can make the different components ahead but if you assemble it, it will get soggy over time.
Mortadella Tartine with Stracciatella & Pistachio
Equipment
- large bowl
- griddle, or skillet
Ingredients
Stracciatella
- 8 oz fresh mozzarella
- ¾ cup heavy cream
Pistachio Sauce
- ¼ cup pistachios
- 1 lemon, zest only
- 2 tsp champagne vinegar, adjust this to taste
- ¼ cup parmigiano reggiano
- 10-12 basil leaves
- 3 tbsp chives
- salt and pepper, to taste
- ⅓ cup olive oil
Tartine
- 1 baguette, cut to about 13 inches long
- olive oil, for drizzling on the baguette
- 8-12 oz mortadella
- 1 garlic clove
- Honey, to taste
- crushed red peppers, to taste
- 1 lemon, zest only
- Chive blossoms and edible flowers, optional
Instructions
Stracciatella
- Shred the fresh mozzarella with your hands into very fine strands. Add to a bowl with heavy cream and let it sit covered in the fridge for at least 3 hours but up to 3 days.
Pistachio Sauce
- To a food processor add the pistachios, zest of 1 lemon, vinegar, parm, basil, chives, salt, pepper and olive oil. Pulse until chunky but spreadable. Add more olive oil as needed. Taste and adjust the vinegar here, it should taste pretty bright because you want it to cut the richness of the mortadella and cheese. You don't want it too salty because the mortadella will add saltiness.
Tartine
- Slice the baguette in half lengthwise. Drizzle with olive oil and set aside.
- Fold the mortadella in half and then in half again into little triangles (as seen on the video) and skewer them onto 2 long skewers that is about the length or your baguettes.
- Now it's time to sear – you can sear your mortadella in a skillet but I am doing it in the love of my life, aka my griddle. I seared them for about 5 minutes per side or until VERY golden.
- Toast or sear your baguette until golden.
- To assemble, rub garlic on your baguette, add the stracciatella, plenty of honey, crushed red peppers, the seared mortadella, pistachio sauce, lemon zest and a combination of chive blossoms and edible flowers (optional). Cut the Tartine into holdable pieces and enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
