Mortadella Pâté


Serves 12

Super easy

Mortadella Pâté


For 1 Batch(es)


  • 1 pounds mortadella with pistachios, chopped into chunks, chilled
  • 1/4 cups balsamic vinegar
  • 1/4 cups ricotta
  • 1/2 cups heavy cream
  • 1 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • salt (already pretty salty) and pepper, to taste
  • 1 pinches nutmeg
  • 1/2 cups shelled pistachios
  • 1 sprig rosemary, for garnish
  • toasted crostini and assorted crackers, for serving

Mortadella Pâté Directions

  1. In a food processor, puree the mortadella with all of the ingredients except for the ½ cup of pistachios until the texture is creamy.
  2. Scoop the pâté into a serving bowl, cover and allow to chill in the fridge.
  3. Toast the pistachios on a small cookie sheet at 350° until lightly toasted—about 5 to 10 minutes. (Coat with a little olive oil and salt beforehand, if desired.)
  4. Let the pistachios cool for a few minutes, then toss them across the top of the pâté.
  5. Garnish with the rosemary for color and serve with the crostini and crackers.

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