Name: Mortadella Mousse
Prep time: 15 min
Total time: 15 min
Yield: 1 ¾ cups (430 ml)
Ingredients: 6 oz (170 g) mortadella slices, diced; ½ cup (130 g) ricotta cheese; ¼ cup (20 g) freshly grated Parmesan cheese; ¼ cup (60 ml) milk; 2 tbsp roasted shelled pistachios, chopped

Ingredients

6 oz (170 g) mortadella slices, diced
½ cup (130 g) ricotta cheese
¼ cup (20 g) freshly grated Parmesan cheese
¼ cup (60 ml) milk
2 tbsp roasted shelled pistachios, chopped

Preparation

In a food processor, chop the mortadella. Add both cheeses and the milk. Blend until smooth, about 2 minutes. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl or serving dish. Refrigerate for 15 minutes.
Sprinkle the mousse with the pistachios. Serve with toasted bread and antipasti, if desired.

Note from Ricardo

The mortadella mousse will keep for 4 days in an airtight container in the refrigerator.

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Mortadella Mousse

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chef’s Knife