One of the intriguing things I ate on a recent trip to Bologna was Mortadella mousse. Bologna is of course famous for its mortadella, but I had never eaten it as a mousse before. A bit of research online and I have found a recipe which I will share so that you can try it at home. It seems it is pretty simple to make.
Ingredients:
Mortadella
Parmigiano-Reggiano
Cream
Method:
Place the Mortadella in a food processor and mince very finely. Add the parmesan and some cream and continue to mix. When it is fully combined place it in a bowl and fold in some more cream.
Then eat!
Leave a Reply