A Darrell Corti favorite

Ingredients:

6 - 8" to 9" crepes (We sell them frozen)  If you want to make them: 

 https://www.simplyrecipes.com/recipes/how_to_make_french_crepes/

5 - slices Imported Italian Mortadella DOP with pistachio

1/2 cube melted butter

1/2 pint - Corti Brothers grated Parmesan - Romano cheese

Small wedge Parmigiano Reggiano DOP for shaving

2 heaping tablespoons roasted salted pistachios

Preheat oven to bake at 350°.  Brush a 9" round baking dish with melted butted. Place one crepe in the dish. Brush crepe lightly with melted butter. Sprinkle crepe evenly with 2 tbsp of grated Parmesan Romano cheese. Place 1 slice of Mortadella on top of crepe and cheese. Repeat this process with 4 more crepes and 4 more slices of Mortedella ending up with 5 layers. Place a 6th crepe on top. Lightly brush top crepe with melted butter. Evenly shave Parmigiano Reggiano over top crepe. Lightly crush pistachios then evenly sprinkle over shaved Parmigiano Reggiano. Cover dish with aluminum foil. Bake 20 minutes at  350°.  Remove foil, then broil on HI for 2-3 minutes. Remove when cheese just starts to bubble.  Let rest 5 minutes. Slice, plate, then drizzle a good quality balsamic vinegar over the top. Serve.

Serves 4 as a small dish, or 6 as an appetizer.