Mortadella mousse with ricotta and pistachio, breadsticks and taralli
Mortadella and ricotta blended into a light pink mousse, flavoured with pistachio pesto: the Bologna speciality, served as a spread with breadsticks and taralli.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 10 min.
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In the kitchen 6 steps
- Cut the mortadella (160 g) into small pieces, removing the casing if it has one.
- Put it in a blender with the ricotta (120 g) and blend for 1 minute, scraping down the sides, until smooth and pale pink.
- Add the pistachio pesto (40 g) and blend for a few more seconds, just to combine. Season lightly with pepper.
- Roughly chop the pistachios (20 g).
- Spoon the mousse into a bowl, shape it into a dome with the back of a spoon and sprinkle with the chopped pistachios.
- Place the bowl in the centre of a board, surround it with the breadsticks (80 g) and taralli (80 g) and serve well chilled.
Tip: Take the mousse out of the fridge a little before serving: if it is too cold, it loses its softness and aroma.
Probably contains: gluten, milk, nuts, sesame, sulphites · check the labels
Product labels: Il Siciliano Sicilian Pistachio Pesto, Sesame Breadsticks Ciro, Puglia Sapori Chilli Taralli – Apulian speciality