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Fidel Mortadele

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Fidel Mortadele


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Tempo de preparo

1 hour(s)


2 servings

Daliane Azambuja

  • Ingredients
  • Recipe
  • Onion1 unit(s)
  • Garlic Clove2 unit(s)
  • Tomato1 unit(s)
  • Salt to taste
  • Oregano to taste
  • Mustard1 teaspoon
  • Mortadella without bacon (Exelcer)200 g
  • Olive oil1 coffee spoon
  • Water for the sauce300 ml
  • Spaghetti Pasta200 g
  • Hot Water1 l
  1. Chop the garlic, onion and tomato. Place in a pan along with olive oil and sauté.
  2. At the beginning, the tomato leaves your stew humid, when it dries add 20 ml of water, and let it dry and add another 30 ml of water.
  3. Stir and do not let it burn.
  4. Cut the mortadella into cubes. Put about three cubes in the sauce to taste the sauce and reserve the rest.
  5. I put the three mortadella cubes, the salt, the oregano and the mustard in the sauce, stirred and added 250 ml and let it boil.
  6. And to summarize the sauce and crumbled tomato, I put the rest of the mortadella.
  7. Preparing the dough In a pan, I put 1 liter of hot water, let it boil and added the dough. When the dough grows and becomes white and soft, it's ready. About 15 minutes boiling. I eat a string of dough to see if it's ready.
  8. Ready dough I put it in a colander and pass running water.
  9. Pasta and sauce ready mixed both. Very hot sauce.
  10. Personal testimonial: I served the pasta and put a few pieces of mozzarella cheese (the heat of the sauce melted the cheese) on the first serving, on the second I ate it without cheese and both were delicious.

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