🥩 Meats & Salumi Dishes · Bologna, Emilia-Romagna
Spuma di mortadella (mortadella mousse)
A Bolognese aperitivo classic. The Accademia Italiana della Cucina deposited this recipe with a notary at the Bologna Chamber of Commerce on 14 October 2004. It takes four ingredients and five minutes.
- Prep 10 min
- Cook no cooking
- Makes 6
Ingredients
- 300 g Mortadella Bologna IGP, cut into cubes
- 100 g fresh ricotta
- 1 tbsp grated Parmigiano Reggiano
- 1 tbsp liquid cream
Method
- Blitz the mortadella in a food processor until very fine.
- Add the ricotta and Parmigiano and blend until smooth, with no lumps.
- Add the cream and blend briefly to make it light and fluffy.
- Serve on warm golden crostini, spread if you like with a thin layer of butter, or inside hot crescentine or tigelle.
Tips
- Crushed pistachios on top are a popular modern touch.
📜 The story behind it: Mortadella: the sausage Bologna protected in 1661
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes