Mortadella, yogurt and pistachio pâté is one of my favorites because I love mortadella with pistachios. It’s a really simple and quick recipe that doesn’t even require a minute of cooking. Just put all the ingredients in a blender, and like magic, the pâté will be ready in no time. Thus, it’s suitable even for less experienced cooks and will certainly make a great impression. Remember to always have a handful of extra pistachio crumbs for decoration. It’s a very versatile cream that I not only use on toasted bread during aperitifs but also for filling sandwiches or other preparations, and it’s even delicious as a pasta sauce. If you don’t like yogurt cream, you can always replace it with robiola, and the result will still be excellent. Here it’s just a matter of checking the taste.
If you like creams, pâtés, or mousses, don’t miss the next recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz Mortadella with pistachios
- 3.5 oz Fresh liquid cream
- 0.5 cup Robiola/Yogurt cream
- 1 tbsp Extra virgin olive oil
- 0.5 oz Pistachio crumbs/pistachio flour
- to taste Pistachio crumbs
Tools
- 1 Blender
- 1 Cling film
- 1 Small Bowl
Preparation
The recipe we are going to prepare is truly simple and so, so tasty.
After chopping the mortadella, put the pieces in a chopper/blender along with the yogurt cream/robiola alternatively and the fresh cream, the one for whipping. I prefer yogurt cream because it’s healthier and I quite like the slightly tangy taste. However, in this case, we should prepare the recipe the day before.
Add the pistachio crumbs, or even whole pistachios, the necessary extra virgin olive oil, and blend everything. If you don’t like the strong flavor of extra virgin olive oil, you can replace it with sunflower oil.
The cream we will obtain will certainly not be smooth and homogeneous because the pistachio crumbs will not completely disintegrate, but that will be its peculiarity. For those who want to obtain a creamier texture, you can even buy pistachio flour.
After blending all the ingredients, pour the mixture into a small bowl, cover it with cling film touching the surface to keep it from drying out, and let it rest in the refrigerator for at least an hour.
Serve our Mortadella, Yogurt and Pistachio Pâté on toasted bread, as a filling for other preparations, or even as a pasta dressing.
Tips
We can prepare the mortadella and pistachio pâté in advance, as it will keep in the refrigerator for several days.
If we need to make a large batch, we can divide it into many portions according to our needs and freeze it.
However, make sure to defrost in the refrigerator and never at room temperature to avoid food poisoning, which can be mild or severe.
