Mortadella mousse

By Michael Bonacini
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  • 300 grams mortadella, cut in cubes
  • 1/2 cup (120 milliliters) ricotta
  • 1/4 cup (60 milliliters) grated Parmesan
  • 1/2 cup (120 milliliters) heavy cream
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/4 cup (60 milliliters) shelled pistachios, chopped


  1. 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.
  2. Serve with Modena Mini Flatbreads (see recipe).

Buon appetito!


Bonacini's Italy

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