Mortadella Mousse (Spuma Di Mortadella)

Yield: 8 servings

Ingredients:

• 10 ounces (283 g) mortadella, cut in cubes
• ½ cup (120 ml) ricotta
• ¼ cup (60 ml) grated parmesan
• ½ cup (120 ml) whipping cream
• ½ teaspoon (2.5 ml) salt
• ¼ cup (60 ml) shelled pistachios, chopped

Method:

Add mortadella, ricotta, parmesan cheese, heavy 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 overtop.

Serve with Modena Mini Flatbreads (see recipe).

Buon appetito!