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Prato Mortadella meatballs with goat yogurt sauce, photo-recipe by Paolo Gori

Mortadella from Prato is the main ingredient of this new recipe by Paolo Gori. Discover how the spices and the Alkermes of this Tuscan cold cut can give a special and fresh taste to the final dish.   [new_royalslider id="5"] [Photo credits & Graphic Design: Lara Musa Tuscany Social Media Team]   Prep time: 10 mins (but let stand for 1 hour) Cook time: 10 mins Total time: 1 hour and 20 mins Recipe type: Starter Serves: 4 Ingredients
  • 8 slices of stale and unsalted bread
  • 1 slice of Mortadella from Prato
  • 2 eggs
  • 2 tablespoons of grated Parmigiano cheese
  • 1 cup of goat yogurt
  • A sprig of thyme
  • ½ clove of garlic
  • Extra Virgin Olive oil or peanut oil
About Paolo Gori Paolo Gori is the main Chef at Trattoria Da Burde (http://www.burde.it), one of the historical "trattorie" in Florence. Thanks, Paolo!