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
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Fafai Fafi
[email protected]This mousse was a disaster! It was too runny and the flavor was terrible. I had to throw it out.
roshan Puja234
[email protected]I'm not a big fan of mortadella, but I thought I'd give this mousse a try. I was pleasantly surprised! The mousse was light and fluffy, and the mortadella flavor was not overpowering. I would definitely make this again.
Moo Daw
[email protected]This mousse was amazing! I loved the combination of flavors and textures. It was the perfect appetizer for my dinner party.
BETHENY KELLOGG
[email protected]I found this mousse to be a bit too bland. I think it could have used more seasoning.
KING HuSsAiNi
[email protected]This mousse was a great way to use up leftover mortadella. It was quick and easy to make, and the results were impressive. I served it with crostini and it was a hit!
sabbir ahmed
[email protected]Easy to make and very tasty. I will definitely make it again.
MD TATA
[email protected]Delicious!
Michael Arosco
[email protected]Meh.
Hamid Usmani
[email protected]This mousse was a bit too rich for my taste. The mortadella flavor was overpowering and the texture was a bit too dense. I think it would be better with a lighter cheese, like ricotta or cream cheese.
muli michael
[email protected]I've always been a fan of mortadella, so I was excited to try this mousse. It did not disappoint! The mousse was light and airy, with just the right amount of mortadella flavor. I loved the addition of pistachios, which added a nice crunch. Will defi
Ruby Taylor
[email protected]This mortadella mousse was a delightful surprise! It was easy to make and had a smooth, creamy texture. The flavors of the mortadella, pistachios, and mascarpone cheese blended perfectly. I served it as an appetizer with crackers and it was a hit wit