Glazed Mortadella & Pistachio Pesto Roman Pala
Golden, crispy Calda Calda Roman Pala piled high with creamy burrata, smoky honey-glazed BBQ mortadella, pistachio pesto and finished with a generous drizzle of Truffle & Black Garlic Rocking Rāyu. It's the kind of lunch that looks impressive, tastes like an Italian deli special and comes together in just 15 minutes.
Used in this recipe
Truffle and Black Garlic
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The Recipe
Ingredients
- FOR THE PISTACHIO PESTO
- ¾ cup roasted unsalted pistachios, plus extra to garnish
- 1 packed cup fresh basil leaves
- 1 small garlic clove
- ¼ cup finely grated parmesan
- 1 tbsp fresh lemon juice
- ⅓ cup extra virgin olive oil, plus more if needed
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- FOR THE ROMAN PALA
- 1 Calda Calda Roman Pala
- 150g burrata
- 8–10 thin slices mortadella
- 1 tbsp honey
- 1 tsp olive oil
- 2–3 tbsp Truffle & Black Garlic Rocking Rāyu
- Freshly cracked black pepper
- Chopped roasted pistachios, to garnish
- Fresh basil leaves, to garnish, optional
Method
- MAKE THE PESTO
- Add the basil, garlic, parmesan and lemon juice to a small food processor.
- With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a thick, spoonable consistency. Add a little more oil if needed.
- Add the roasted pistachios pulse until everything is finely chopped but still has a little texture.
- Season with salt and freshly cracked black pepper. Set aside while you prepare the remaining ingredients.
- MAKE THE ROMAN PALA
- Cook the Calda Calda Roman Pala according to the packet instructions until hot, golden and crisp around the edges.
- Meanwhile, preheat a BBQ or grill pan over medium-high heat.
- Stir together the honey and olive oil, then lightly brush or toss the mortadella with the mixture.
- Grill the mortadella for approximately 30–60 seconds on each side, or until warmed through with lightly caramelised edges.
- Work in batches if needed so the slices do not overcrowd the grill.
- Place the hot Roman Pala onto a serving board and spread generously with the roasted pistachio pesto.
- Tear the burrata over the pesto, distributing the creamy centre across the pinsa.
- Arrange the warm honey-glazed mortadella over the top.
- Finish with generous spoonfuls of Truffle & Black Garlic Rocking Rāyu, making sure to include plenty of the crunchy pieces.
- Scatter with chopped roasted pistachios, freshly cracked black pepper and fresh basil leaves, if using.
- Slice and serve immediately while the pinsa is still warm and crisp.
Why It Works
Make It Yours
- Add a handful of rocket after cooking for a fresh, peppery finish.
- Replace the burrata with stracciatella, fresh mozzarella or whipped ricotta.
- Add finely grated lemon zest to the pistachio pesto for extra brightness.
- Use pecorino instead of parmesan for a sharper, saltier pesto.
- Add a drizzle of balsamic glaze for another layer of sweetness and acidity.
- Serve it cut into small squares as part of an entertaining spread.
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Rāyu FAQ
What is Rāyu?
A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.
How do I use it?
Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.
Is it very spicy?
It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.
Do I need to cook with it?
No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.
