Recipe Vicki Ravlich-Horan Images Ashlee DeCaire
Transport yourself to Northern Italy this summer with this Mortadella Mousse.
On trend mortadella whipped with mascarpone makes for a tasty crostino topping, perfect with a glass of prosecco.
250g mortadella, rind removed
¼ cup Tatua mascarpone
⅓ cup grated Parmigiano-Reggiano cheese
toast rounds for serving
pistachios for garnish
Dice mortadella and place in a food processor; grind to a paste. Add the mascarpone and Parmigiano. Process until blended. Spread on toast and top each with a pistachio or refrigerate until ready to use.
Note – Mortadella is not cheap but a little goes a long way. This mousse will top 20–30 crostini. Or make it go even further and buy the little Melba toasts from Vetro.
What is Mascarpone
Mascarpone is often described as an Italian cream cheese. This is technically correct, as an acid (citric or tartaric) has been used to curdle the cream, like you would when making cheese. But the term ‘cream cheese’ to most New Zealanders has us thinking of the Philadelphia version we use to make cheesecake. Mascarpone, on the other hand, is creamier, softer and smoother and less acidic.
Most would have used it when making tiramisu, but its thick, creamy texture and taste mean it can be used in many other ways. My fridge is never without a packet of Tatua mascarpone. I add it to pasta, soups, risotto, sauces, cheesecakes and icings. Sweetened, a dollop of mascarpone served with dessert beats whipped cream every time.