ELIZABETH HEWSON'S MORTADELLA AND PARMIGIANO SPREAD
“I first tried a mortadella spread or “mousse” when I was in Emilio Romana (the hometown of Mortadella and Parmigiano Reggiano)," says Elizabeth Hewson of Saturday Night Pasta. "This buttery, pink mortadella spread is perfect on hot grilled toast which encourages the mascarpone and Parmigiano Reggiano to melt slightly. I like to serve it with fried capers on top. I like to enjoy it either asa spread on my toast or as aapertivo amongst friends.”
1 disk of Salumi Australia off-cut Mortadella
2 tablespoons mascarpone
½ Parmigiano Reggiano
A pinch of nutmeg, freshly grated
Salt and black pepper
2 tbs olive oil
1/3 cup capers, drained and patted dry
Method: 1. In a food processor, blitz the mortadella until it starts to form a paste. Add mascarpone, Parmigiano Reggiano and blitz until smooth. If you’re finding it needs a little more help to get moving, add a tablespoon or two of water.
Stir in grated fresh nutmeg and season with salt and pepper.
2.Heat a fry pan over medium heat. Add olive oil. When hot, add capers and fry for 5 minutes until crisp.Remove and drain on a paper towel. Grill bread in pan. Immediately smear toast with your mortadella spread.Sprinkle with fried capers. Eat immediately.