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Mortadella mousse

Mortadella Mousse JPG

On a Parmigiano Reggiano cracker


Difficulty: medium

Ingredients: 600 g mortadella of Bologna, 200 g besciamella, 2 dl fresh cream, 12 g gelatin sheets, 200 g pistachios, 5 egg yokes, 2 dl Pignoletto DOC dei Colli Bolognesi, Romagna shallot, 20 g sugar, 300 g grated Parmigiano Reggiano, 200 g mixed vegetables. Serves 10 people.

: cut up the mortadella as much as possible and then put it through a sieve. Add in the besciamella; in another bowl, put the gelatin in cold water, then melt it in a bain-marie and add it into the mortadella mix.  Whip the cream and add it to the mortadella mix along with 50 grams of diced pistachios. Pour the mixture into a cylinder shape and leave it in the refrigerator for a few hours. In the meantime, prepare the parmigiano crackers by melting the cheese in lumps in a non-stick pan. In another pan, reduce the wine with the shallot: filter it and then begin making the zabaione by mixing the egg yolks, sugar and wine reduction, whipping it all together over a bain-marie. Take out the mortadella mousse and cut it into little 1 cm think discs. Present each dish by alternating a parmigiano cracker with a slice of mortadella, ending with the parmigiano, then dress it with the zabaione, a few mixed vegetables and then sprinkle the entire dish with diced pistachios.


VinoconsigliatobiancoSparkling Pignoletto DOC dei Colli Bolognesi


Recipe sent in by: Strade dei vini e dei sapori dell'Emila Romagna

Last modified Nov 21, 2013

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