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Mortadella Mousse
Mortadella Mousse
(Spuma di Mortadella)
 
 
Ingredients:

1/2 pound piece mortadella
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/4 pound ricotta cheese
Salt
1/3 cup chicken broth
1/2 cup heavy cream, whipped
12 to 14 slices firm-textured white

Directions:

Cut mortadella into pieces and place in a food processor fitted with the metal blade.

Process until mortadella is very finely chopped.

Add Parmigiano and ricotta cheese and season lightly with salt.

With motor running pour in broth through feed tube until mortadella is completely pureed and mixture is thoroughly blended.

Place mixture in a medium bowl and fold in cream.

Transfer mousse into a small, attractive serving bowl, cover with plastic wrap and refrigerate 2 to 3 hours or overnight.

Leave mousse about 1 hour at room temperature before serving.

To serve, preheat oven to 400F (205C).

Lightly oil a baking sheet.

Trim crust from bread and cut each slice of bread with a 2-inch round cookie cutter, or cut them into triangles or rectangles.

Arrange bread on baking sheet and place on middle rack of oven.

Bake until bread has a light golden color.

Turn pieces and brown other side, about 5 minutes.

Place bowl with mousse on a large, round dish and serve with toasted bread for spreading. Makes 6 to 8 servings.

That's it!
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