Mortadella Pate
Appetizers Christmas Recipes Quick Recipes Simple Recipes Italian
My little Sherlocks, who can guess quickly where I was this weekend? 3 surprising days in a city with fabulous food! Exactly one week ago I would not have expected to eat this for breakfast on Friday morning.
Ingredients
150g mortadella
50g cream cheese (I used robiolina)
25g parmesan
3 tablespoons heavy cream for cooking
ground black pepper
nutmeg
How to prepare mortadella pate
- Cut the mortadella into cubes and put them in a food processor. Blend until finely chopped.
- Add the cream cheese, grated parmesan, and cream. Blend again until you have a smooth paste. If needed, you can add a little more cream so the processor mixes easily and binds into a paste.
- Taste the resulting paste for salt and add only if you feel it needs it, to me it didn't seem like it needed more. Add freshly ground black pepper (about 1/8 teaspoon) and grate some nutmeg. Blend again to incorporate the seasonings.
- Keep the mortadella pate in the refrigerator, but take it out 10-15 minutes before serving to give it time to come to room temperature, becoming fluffy again. Serve on toasted bread. You can garnish it with arugula and a few drops of balsamic cream or with chopped toasted pistachios.
