Mortadella mousse with ricotta and chives, a fresh recipe perfect for dressing pasta, also great to enjoy on crostini.
No cooking required.
Mousses are fresh and easy ideas to make in no time, ideal for using leftovers and can also be used to fill sandwiches.
In short, they are versatile and really handy to make at the last minute.
Below are some ideas for making different types of sweet, savory, or vegan mousses.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cow's ricotta
- 2 tsp fine salt
- 2 tbsp chives
- 1 tbsp extra virgin olive oil
- 1 pinch nutmeg
- 2 oz mortadella
- 1/3 cup crushed pistachios
Tools
- 1 Bowl
- Scissors
- 1 Fork
Steps
To make the Mortadella Mousse with Ricotta and Chives, first wash and dry the chives thoroughly.
In a sufficiently large bowl, put the ricotta.
If it’s too soft or liquid, drain it in a suitable sieve.
Add the chives cut with a knife or scissors, ground nutmeg, and a tablespoon of extra virgin olive oil.
Mix.
At this point, you can add the mortadella to the obtained mixture.
You can blend it as I did, or chop it roughly with a knife.
Mix again and garnish with crushed pistachios.
Store it covered in the fridge until ready to use.
