Spuma di Mortadella
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces mortadella, cubed
- 4ounces ricotta cheese
- 2ounces Parmigiano-Reggigano
- ¼cup heavy cream
- Pinch of freshly ground nutmeg
- Sea salt
- black pepper
Nutritional analysis per serving (10 servings)
166 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse the mortadella in a food processor until finely ground. Add ricotta, Parmigiano and cream. Blend until smooth. Add nutmeg, and season with salt and pepper to taste. Serve with thin slices of toasted ciabatta.
Private Notes
Comments
Who knew that Frank Bruni would appear anywhere but on the Times Opinion page? That said, I like this very much but found it just a might too salty. I should have expected that the Mortadella would add enough of its own saltiness. Will make adjustments next time but I will definitely make it again and keep it on hand in my fridge for a few days. I am a lover of both ricotta and Mortadella so this will be great for me to have for lunch or just nibble on while watching Masterpiece on Sundays.
Frank Bruni was once the Food Writer for the Times.
This was terrible. Heavy and the only thing I can taste is the parmigiana. I knew it was going to be salty from the cheeses and the mortadella, so I did not add any salt, but it is still way too salty for my taste. I thought it was going to be a spume — light and airy — but it is more like very thick cement. A waste of three good ingredients. I would never make it again.
I omitted the extra salt (it's not really needed) and had to add a lot of half and half as well as the cream, to soften it. Flavour's not bad, but as many readers have commented, the consistency is otherwise way too thick. Italians also add a half ounce of pistachio nutmeats. As written, ithis recipe is mediocre at best, and requires some doctoring...
This was terrible. Heavy and the only thing I can taste is the parmigiana. I knew it was going to be salty from the cheeses and the mortadella, so I did not add any salt, but it is still way too salty for my taste. I thought it was going to be a spume — light and airy — but it is more like very thick cement. A waste of three good ingredients. I would never make it again.
I give this a B-. It is potted meat, or a rustic pate if you're generous. The nutmeg elevates it a little bit. Interestingly, there was a generational gap in who enjoyed it. WWII and pre-boomers liked it a lot. Boomers found it interesting and ate a bit. almost anyone younger thought it was just too pink, even when marketed to them as retro. It makes an enormous amount -- 20 0z at least, more than any cocktail party could manage. If I were to make it again I would 1/4 the recipe.
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