I think of Mortadella as Bologna’s sexy Italian cousin. It is wonderful thinly sliced and put onto ciabatta bread with arugula and some salt, pepper, and olive oil. But, take away the bread, toss the arugula with a vinaigrette of your choice (lemon would be perfect), place the salad on the thin slice of mortadella and roll it tightly into cigar shape, and you have a beautiful bite to go with a cold glass of rose’. See below, before and after. Here is another idea and is always a big hit. Have your deli man slice a chunk of mortadella about a finger thick (1/2″-3/4″). You will also need some Balsamic vinegar, about 1/4 cup. You don’t need aged or anything special, just garden variety Balsamic, also a sprig of rosemary or thyme, maybe a bay leaf if you want, and some black pepper. Cut the slab into roughly 1″ cubes. Place the cubes into a pan and brown. You want a nice crispy crust on the meat, but don’t burn it. When the cubes are done to your liking, remove them and set aside. Off the heat, pour in the Balsamic vinegar, add the rosemary or thyme and black pepper and reduce until syrupy, it will take a few minutes. When it has reached that stage, add the cubes back in and toss to coat. Place on a plate and serve. Don’t turn your back because when you return, they will be devoured. Consider yourself warned.