Mortadella di Campotosto, a Slow Food presidium, has been known since the Middle Ages as “coglioni di mulo” (mule balls). Produced in the Gran Sasso and Monti della Laga National Park by only two companies, it is prepared in winter by finely grinding lean cuts of pork, such as shoulder and ham, with the addition of ground pancetta. A piece of lard about ten centimeters long is added to the mixture. When cut, the slice is dark red with white lard.
Campotosto mortadella goes well with eggs, in a quick and rustic omelet, good for all seasons.
Recipe for 4 people:
- 6 eggs
- 4-6 slices of Campotosto mortadella
- 4-6 tablespoons of grated cheese of your choice
- Extra virgin olive oil to taste
- Salt
- Ground black pepper to taste
Preparation
Break the eggs and beat them in a bowl, adding salt, black pepper, and grated cheese. Cut the slices of mortadella into small cubes and add them to the eggs, stirring. Heat the extra virgin olive oil in a non-stick frying pan and when hot, pour in the omelet mixture. When the side in contact with the pan is golden brown, slide the omelet onto a lid and place it back on the heat upside down to cook the other side. Allow to cool before serving.
