MORTADELLA MOUSSE
With blanc de blancs Champagnes, inspiration comes easily. Pop open a tin of caviar, but also consider fat-rich cured meats and cheeses, like an irresistibly delicate, almost buttery mortadella mousse swirled on toast. I puréed diced mortadella, smoothed it with mascarpone and sharpened it with grated Parmesan. Then I recalled a mortadella spread at Osteria Morini, a SoHo restaurant that specializes in the food of Emilia-Romagna, the home of mortadella. Michael White, the chef and an owner, uses ricotta and heavy cream in his spuma di mortadella. Same idea, but I put my money on my mascarpone. I did add his fragrant touch, a pinch of nutmeg. Canapés can be served as is or, with a dusting of extra Parmesan, lightly browned under the broiler.
Provided by Florence Fabricant
Categories quick, dips and spreads, side dish
Time 20m
Yield About 50 canapés, 8 servings
Number Of Ingredients 6
Steps:
- Dice mortadella and place in a food processor; grind to a paste. Add the mascarpone, 1/3 cup grated cheese and the nutmeg. Process until blended. Spread on toast and top each with a pistachio or caper, or refrigerate until ready to use.
- Alternatively, each canapé without the garnish can be dusted with about a half-teaspoon of grated cheese, arranged on a baking sheet and run under the broiler briefly, about a minute, to lightly brown the top.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 11 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 428 milligrams, Sugar 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Oyebanji Zainab
[email protected]This mousse was a disappointment. The flavor was bland and the texture was grainy.
Wilbur Soot
[email protected]I found this mousse to be a bit too rich for my taste. I think it would be better with a lighter base.
Mykhailo Fomenko
[email protected]This mousse is a bit time-consuming to make, but it's worth it. The flavor is incredible.
Mason Malone
[email protected]I made this mousse for my family and they all loved it. It's a great way to use up leftover mortadella.
Marion Eason
[email protected]This mousse is perfect for a party or special occasion. It's easy to make and always impresses my guests.
Stanley Friday
[email protected]I'm not a huge fan of mortadella, but I really enjoyed this mousse. The texture is amazing, and the pistachio crust is a nice touch.
Samukelisiwe Hlatshwayo
[email protected]This mousse is so light and airy, it's almost like a cloud. The mortadella flavor is subtle, but it's there.
Muhumuza Melvin
[email protected]I love the combination of mortadella and pistachio in this mousse. It's a unique and delicious appetizer.
eze emmanuel
[email protected]This was my first time making a mousse, and it was surprisingly easy. The mousse turned out so well, and it was a big hit with my family.
DeenFroko's TV
[email protected]I've made this mousse several times now, and it always turns out perfect. It's a great appetizer or snack.
Miracle Ifeanyichukwu
[email protected]This mortadella mousse was a hit at my last party! It's so light and fluffy, and the mortadella flavor really shines through.