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Deboned chicken legs stuffed with a savory mortadella and breadcrumb mixture, wrapped in bacon, then browned and oven-roasted.
Tender pork escalopes rolled with mortadella, gorgonzola, and asparagus, pan-fried and served with a rich Marsala wine reduction.
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.