A delicious appetizer idea for the holidays, very easy but very cute to present at the table. Small savory pandoro, filled with mortadella mousse and pistachio crumbs… they are prepared quickly as the dough does not require rising, then cut and add the cream. They are soft and very tasty, perfect for enriching a buffet or to use as a place card… try them too!
Here are more tasty suggestions:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Seasonality: Winter
- Energy 447.94 (Kcal)
- Carbohydrates 33.91 (g) of which sugars 2.74 (g)
- Proteins 15.01 (g)
- Fat 28.85 (g) of which saturated 5.67 (g)of which unsaturated 16.58 (g)
- Fibers 0.98 (g)
- Sodium 474.69 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1 egg (large)
- 0.85 cups milk
- 3/8 cups vegetable oil
- 1/4 cups grated Parmesan cheese
- 1 tbsp instant yeast for savory preparations
- 1 tsp fine salt
- 4 oz mortadella
- 4 oz robiola (or ricotta)
- pistachio crumbs
- salt
- pepper
Tools
- Mold for mini pandoro in silicone
- Mixer or hand whisk
- Food Processor
- Bowl
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Preparation
Mix the flour with the yeast and Parmesan.
In a large bowl, beat the egg with the salt and vegetable oil. Gradually add the milk, alternating with the dry ingredients just mixed. You can use a mixer, or mix by hand with a whisk.
The result will be a homogeneous and rather liquid mixture.
Grease the molds for mini pandoro with a release agent, then distribute the dough, leaving a little space before reaching the edge (1).
Put the mini pandoro in a static oven at 350°F and bake for 20-25 minutes, checking with a toothpick that they are dry in the center.
At the end, let them cool for a few minutes before gently removing them from the mold.
Now prepare the mousse: chop the mortadella in a mixer, mix it with the robiola and adjust the salt and pepper.
Cut the mini pandoro horizontally, into 3 or 4 slices (2).
Fill with the mousse of mortadella, adding a sprinkle of pistachio crumbs.
Your savory mini pandoro are ready to be served on the holiday table… enjoy!
Tips and Notes
You can prepare both the mini pandoro and the mousse in advance, then fill them at the moment.
You can fill with mousse of salmon, cooked ham, tuna, cheese, etc. Or you can use simple slices of cold cuts with mayonnaise and some lettuce leaves.
For the dough, you can replace Parmesan with Pecorino or other grated cheese from your area.
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