recipes
Mortadella and black olive loaf
Serves: 12
2011-11-28
Ingredients
- 300g self-raising flour
- 120g grated Parmesan cheese (GALBANI)
- 4 tbsp fresh mint leaves, chopped
- 1 tsp freshly ground black pepper
- 300g pitted black olives, chopped
- 160g mortadella, diced (GALBANI)
- 8 eggs, lightly beaten
- 160g butter, melted
Method
Grease an 11 x 35cm loaf tin with butter and dust with flour. Sift the flour into bowl, and add in the mint, pepper, and olives. Mix well before adding in the mortadella and continue to mix. Stir in the eggs and butter and mix well to combine. Pour the mixture into the prepared tin and bake in a moderate to hot oven 175 degrees, for around 50 minutes, or until lightly browned and cooked through. Bring out of oven and stand for 5 minutes. Turn onto a wire rack to cool completely. Serve sliced into thick slices.
Suggested accompanying wine: DELICATA Medina Syrah, Carigan, Grenache D.O.K. Malta
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