Antipasto Appetizer with Mortadella Casoncelli


  • 1LB Lilly’s Mortadella and Prosciutto Casoncelli
  • 8 (1-oz) slices prosciutto
  • 8 oz. fresh mozzarella, sliced 1/4 inch thick lengthwise
  • 1/4 cup high quality extra virgin olive oil
  • 1 cup giardiniera salad
  • 2 tbsp. balsamic glaze
  • Chiffonade fresh basil

How to Make It

  1. Cook Casoncelli in boiling salted water slightly past al dente, about 6 to 7 minutes. Rinse in cold water and leave in cold water bath to chill.
  2. Roll each slice of prosciutto tightly in a slice of mozzarella. Slice each roll into 1-inch chunks, securing each with a toothpick.
  3. Toss the chilled Casoncelli in olive oil, and salt and pepper to taste.
  4. Prepare platter with giardiniera on the bottom; top with Casoncelli, and arrange prosciutto and mozzarella slices on top. Drizzle with balsamic glaze and garnish with chiffonade fresh basil.

Servings: 4

Pairing suggestions:

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