Brunch
By:
Tommaso Iorio
Puff Pastry Shells with Paolo Rovagnati Mortadella Mousse
Time:
Difficulty:
25 min
INGREDIENTS
10 oz sliced Paolo Rovagnati Mortadella
½ cup fresh ricotta
1 or 2 spoons grated Parmigiano Reggiano aged 18 months
1 spoon fresh cream
2 tbsp roasted shelled pistachios, chopped
10 puff pastry ready shell or toasted bread
Fresh chives
Pink pepper
½ cup fresh ricotta
1 or 2 spoons grated Parmigiano Reggiano aged 18 months
1 spoon fresh cream
2 tbsp roasted shelled pistachios, chopped
10 puff pastry ready shell or toasted bread
Fresh chives
Pink pepper
In a mixer, add the Paolo Rovagnati Mortadella diced in 1 cm sized cubes, ricotta, and grated Parmigiano Reggiano.
Blend everything together until a homogeneous and non-lumpy consistency is reached.
Add the cream and continue to blend to obtain a mousse. Adjust with salt.
Lightly toast some dried pistachios, add some to the mousse (mix by hand) and save others for garnish.
Next prepare the pastry shells or use sliced and toasted bread as croutons.
Transfer the mortadella mousse into a pastry bag and fill the pastry shells or top the croutons. A spoon can be used in place of a piping bag.
Top the mousse with the remainder of chopped pistachios, and serve immediately. If desired, add some finely chopped chives and ground pink pepper on top.
Blend everything together until a homogeneous and non-lumpy consistency is reached.
Add the cream and continue to blend to obtain a mousse. Adjust with salt.
Lightly toast some dried pistachios, add some to the mousse (mix by hand) and save others for garnish.
Next prepare the pastry shells or use sliced and toasted bread as croutons.
Transfer the mortadella mousse into a pastry bag and fill the pastry shells or top the croutons. A spoon can be used in place of a piping bag.
Top the mousse with the remainder of chopped pistachios, and serve immediately. If desired, add some finely chopped chives and ground pink pepper on top.
INGREDIENTS
10 oz sliced Paolo Rovagnati Mortadella
½ cup fresh ricotta
1 or 2 spoons grated Parmigiano Reggiano aged 18 months
1 spoon fresh cream
2 tbsp roasted shelled pistachios, chopped
10 puff pastry ready shell or toasted bread
Fresh chives
Pink pepper
½ cup fresh ricotta
1 or 2 spoons grated Parmigiano Reggiano aged 18 months
1 spoon fresh cream
2 tbsp roasted shelled pistachios, chopped
10 puff pastry ready shell or toasted bread
Fresh chives
Pink pepper