Blending the mortadella and ricotta to the mix and blend with minced veal. Season with salt, pepper and nutmeg to taste. Mix everything together and, with the help of a pastry cutter with the same diameter as the buns, form 4 meatballs of equal weight. Cover them with food-grade cling wrap and set them aside in the refrigerator for 30 minutes.

In the meantime, prepare the Parmigiano cheese cream: Heat the milk in a saucepan, and use another saucepan to melt the butter and add flour by sprinkling. Stir with a wooden spoon in order to mix the roux and let it cook until it turns golden. Then add the hot milk slowly, stirring constantly and cook over low heat until the mixture has thickened. At this point, add grated Parmigiano cheese, always stirring until you obtain a thick cream. When you are satisfied with the result, turn off the heat and let it cool.

Now cook the mortadella burgers on a cast iron plate on both sides, according to the desired degree of doneness. Put together the buns that you have halved and heated in the meantime. At the bottom, arrange some baby spinach leaves, then add a meatball and Parmigiano cheese cream. At the bottom, arrange some baby spinach leaves, then add a meatball, Parmigiano cheese cream and Balsamic Vinegar of Modena IGP “Passion of family” Monari Federzoni to taste. Garnish your dish with other leaves and Parmigiano flakes, then cover the buns and serve immediately.