Time: 1 ora e 30 minuti
Difficulty: Facile

These salty muffins are perfect to accompany meals, tasty and light at the right point, soft and sweet, served still warm will be the winning solution. Let’s find out in the recipe below how to prepare gluten-free savory muffins

Features:
Mortadella is a delicatessen product that is made with pure pork meat that, after being finely chopped, is first mixed with lard and then lightly flavored with salt, pepper and natural spices, and then be bagged and cooked in dry hot air ovens.
Historical background:
The origins of Mortadella Bologna PGI probably date back to Etruscan times. The name could derive from the Latin terms murtatum, or minced meat in mortar.
The connection with the city of Bologna is already witnessed in the fifteenth century, when the Visconti of Milan offered every year a fat ox to the city, in exchange for fragrant mortadelle. The manufacture and application of the required guarantee seals were the responsibility of the Salaroli Guild, one of the oldest in Bologna, which already in 1376 had a coat of arms with a mortar pestle.
Notes:
The production and processing area of Mortadella Bologna PGI includes the regions of Emilia-Romagna, Piedmont, Lombardy, Veneto, Tuscany, Marche, Lazio and the autonomous province of Trento.

Ingredients for 8 people
3 whole eggs
150 g gluten-free rice flour
50 g gluten-free potato starch
100 g whole milk
50 g grated parmesan cheese
15 g instant yeast allowed
60 g pistachios
200 g mortadella PGI
Extra virgin olive oil
Salt up
Ground black pepper
Procedure:
Take the zucchini and wash it well, remove the head and the lower part, cut it lengthwise and then slice in half moon not very thin.
 

Pour two tablespoons of oil into the pan and heat over low heat, add the zucchini and cook slowly for 5 minutes, add salt and pepper at the end of cooking and set aside in a bowl.
Dice the mortadella and set aside.
Place the milk and the yeast in a planetary mixer or in a large bowl, mix to dissolve, after about a minute add the flour and Parmesan and stir for 3 or 4 minutes, then add the mortadella and zucchini, followed by the eggs.
Work for at least 4 minutes.
Mix and complete by adding the oil and salt and pepper together with the chopped pistachios, allow the latter ingredients to be incorporated by mixing 5 minutes.
The dough should have a rather spongy consistency.
When the dough is finished, pour up to 3/4 into the previously greased and well-floured single portion aluminium moulds, heat the oven to 180 ºC and bake for about 20 minutes.
Just baked and let cool 10 minutes before removing them from the mold and then serve.