Focaccia with mortadella and pistachios

The focaccia with mortadella and pistachios is a one-dish meal Quick and substantial, suitable for lunch, an informal dinner or a buffet where you want to bring to the table a simple but contrasting dish. The warm base offers a crunchy surface and a soft interior, while the stracciatella adds a fresh and creamy component. The mortadella, arranged in large folds, makes the filling soft and tasty; the toasted pistachios introduce a crunchy note, complemented by the freshness of the arugula and the citrus aroma of lemon peel. A drizzle of olive oil Extra virgin olive oil binds the ingredients together without weighing them down. The recipe is considered a traditional Emilian recipe, even though it uses a Ligurian or Bari-style focaccia. mortadella Bologna PGI. The short baking time simply brightens the focaccia, enhancing the contrast with the cold filling.