Grilled mortadella with pickled onions


  • Serves 6 people

  • 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.
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