Cutthe leek, the pepper and the mushrooms in the julienne way.
Crumble the liver mortadella coarsely and place it in a saucepan with a drizzle of oil. Brown the liver mortadella and add the previously cut vegetables.
Add the white wine and cook for 8/10 minutes over medium-low heat.
Cook the pappardelle leaving them slightly al dente.
Drain and add the seasoning to the pappardelle.