This light, airy mousse is excellent to spread on tigelle, light fluffy mini flatbreads from Emilia-Romagna.

Serves
8

Preparation

10min

Skill level

Easy
By
Average: 3.7 (37 votes)
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Ingredients

  • 300 g (10 oz) mortadella, cut in cubes
  • ½ cup ricotta
  • ¼ cup grated Parmesan
  • ½ cup thick (heavy) cream
  • ½ tsp salt
  • ¼ cup shelled pistachios, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Add mortadella, ricotta, parmesan, cream and salt to a food processor and blitz until whipped, stopping every so often to scrape mixture down from the sides of the bowl. Transfer mousse to a serving dish and sprinkle chopped pistachios over the top.

2. Serve with mini flatbreads (see recipe). Buon appetito!