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) [1].
Buon appetito!