Fresh Robiola Wrapped in Mortadella

Italian Grill (ecco 2008)

Serves 6

Mortadella is a big fat smoked Italian sausage with a delicate flavor. Make sure to get real Italian mortadella, which has only recently become available here, not the pallid domestic version. You won't find an antipasto like this in Italy, but the combination of the melting rich cheese and the pork sausage is amazing. Don't rush it: let the mortadella packages sit on the grill long enough to char-it's those really darkened porky bits that make it so good.

12 to 14 thin slices mortadella (about 8 ounces; see Note)
12 ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta)
12 fresh basil leaves
3 cups young dandelion greens or other tender bitter greens
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Coarse sea salt

Preheat a gas grill or prepare a fire in a charcoal grill.

Lay the slices of mortadella out on a work surface. Place 2 tablespoons of the cheese in the very center of each slice, shaping it loosely into a log running across the slice. Place a basil leaf on top of each mound of cheese. Fold the bottom of each slice over the cheese, then fold over the sides and roll up the cheese in the mortadella (like a burrito). Secure each one with a toothpick.

Place the mortadella packets seam side up on the hottest part of the grill and cook until lightly charred on the bottom, about 2 minutes. Turn over and repeat on the second side, about 2 minutes longer. Transfer to a platter.

In a medium bowl, toss the dandelion greens with the olive oil and then the vinegar. Season with coarse salt and pile the greens over the hot and delightful mortadella packets. Serve immediately.

Note: Try to get mortadella without pistachios; if the only mortadella you can buy does have nuts in it, some of them may fall out when it is sliced-if necessary, buy one or two extra slices and use them to patch any holes in the 12 slices you need for the recipe.