Recipe courtesy of The Purple Pig
Show: Unique Eats
Episode: Wine Bars
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Mortadella with Balsamico
Total:
6 hr 16 min
Prep:
10 min
Inactive:
6 hr
Cook:
6 min
Yield:
1 (2-quart) dish
Level:
Easy
Total:
6 hr 16 min
Prep:
10 min
Inactive:
6 hr
Cook:
6 min
Yield:
1 (2-quart) dish
Level:
Easy

Ingredients

  • 2 1/4 cups chicken stock
  • 1 tablespoon unflavored powdered gelatin (from a 1/4-ounce envelope)
  • 1/2 stick (1/4 cup) butter
  • 1/4 cup flour
  • 1 1/2 cups heavy cream
  • 1 pound mortadella, cut into 1-inch cubes
  • Nutmeg
  • Salt and freshly ground pepper
  • Crusty bread, crushed pistachios, arugula, and balsamic vinegar for serving

Directions

In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside. 

In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes. 

In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool. 

Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours. 

Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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