Mortadella Pâté
Ingredients
- 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
Instructions
- In a food processor, puree the mortadella with all of the ingredients except for the ½ cup of pistachios until the texture is creamy.
- Scoop the pâté into a serving bowl, cover and allow to chill in the fridge.
- 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.)
- Let the pistachios cool for a few minutes, then toss them across the top of the pâté.
- Garnish with the rosemary for color and serve with the crostini and crackers.
