Mortadella is a traditional sausage that originated in Bologna in northern Italy. In Australia it is mostly used sliced finely for sandwiches, however, as with all salami, it's well-suited to cooking
450g beef topside, cut into 8 thin slices
300g mortadella, cut into 8 logs or slices
1/4 bunch sage leaves
1 ear corn
2 cups baby spinach leaves
1/2 red capsicum, diced
1 Tbsp olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper
1. Tenderise beef with a meat mallet. Wrap each beef slice around a mortadella slice and 2 sage leaves, then secure with a toothpick. Lightly brush each prepared roll with oil and grill until just cooked. Set aside to rest.
2. Barbecue corn ear until lightly blackened. Cut off kernels and combine with spinach leaves and capsicum.
3. Dress corn and spinach salad with a mix of olive oil and lemon juice and season with salt and pepper. Serve 2 rotoli to each guest (remove the toothpicks first) with a small pile of the corn and spinach salad.