Recipe courtesy of The Purple Pig

Mortadella with Balsamico

  • Level: Easy
  • Total: 6 hr 16 min
  • Prep: 10 min
  • Inactive: 6 hr
  • Cook: 6 min
  • Yield: 1 (2-quart) dish
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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

  1. 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. 
  2. 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. 
  3. In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool. 
  4. 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. 
  5. Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.
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