Spuma Di Mortadella Food

MORTADELLA MOUSSE

Mortadella Mousse image

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

Ingredients

1/2 pound mortadella in one piece, rind removed
1/4 cup mascarpone
1/3 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
Pinch of nutmeg, preferably freshly grated
Toast rounds for serving
Whole shelled, salted pistachios or capers for garnish

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

SPUMA DI MORTADELLA

Spuma di Mortadella image

Provided by Frank Bruni

Categories easy, quick, dips and spreads, appetizer

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

12 ounces mortadella, cubed
4 ounces ricotta cheese
2 ounces Parmigiano-Reggigano
1/4 cup heavy cream
Pinch of freshly ground nutmeg
Sea salt
black pepper

Steps:

Pulse the mortadella in a food processor until finely ground. Add ricotta, Parmigiano and cream. Blend until smooth. Add nutmeg, and season with salt and pepper to taste. Serve with thin slices of toasted ciabatta.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 514 milligrams, Sugar 0 grams

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