Mortadella Mousse Recipes

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

MORTADELLA WITH BALSAMICO

Mortadella with Balsamico image

Provided by Food Network

Time 6h16m

Yield 1 (2-quart) dish

Number Of Ingredients 9

Ingredients

2 1/4 cups chicken stock
1 tablespoon unflavored powdered gelatin (from a 1/4-ounce envelope)
1/2 stick (1/4 cup) butter
1/4 cup flour
1 1/2 cups heavy cream
1 pound mortadella, cut into 1-inch cubes
Nutmeg
Salt and freshly ground pepper
Crusty bread, crushed pistachios, arugula, and balsamic vinegar for serving

Steps:

In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside.
In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes.
In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool.
Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours.
Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.

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