Carlo Florence chef

Homemade Parmigiano Reggiano baskets with Mortadella mousse

Recipe by
60 min.

Mortadella is becoming pretty popular worldwide also adopted by great chefs.
This is an easy and gourmet recipe to impress your guests.

Ingredients

  • 180 gr
  • Robiola 100 gr
  • Milk 1-2 tablespoons
  • Fresh thyme
  • 1-2 tablespoons of Parmesan cheese for each Parmesan basket

Directions

  1. Blend the mortadella with the robiola in the mixer adding the milk as necessary to make the mousse soft.
  2. In the end, you must get a creamy and homogeneous mixture.
  3. To prepare the Parmesan baskets start from the support: cut strips of parchment paper and make some squares, then place a generous spoonful of Parmesan in the center of each of them.
  4. Put each sheet in the microwave oven for 30-60 seconds, until the Parmesan begins to melt, at this point remove it from the oven and shape it with a small cup, to make a basket. Complete the cooking by not darkening the Parmesan cheese.
  5. Stuff the baskets with the help of a pastry bag and bring it to the table along with the mousse, perfuming everything with fresh thyme.
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