medtran49
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This can be piped onto crackers or toast points or stuffed into small tomatoes for appetizers, used as a filling in finger sandwiches, basically whatever you want to stuff.
1/4 pound mortadella, 1/4 inch dice
2 Tbsp chopped pistachios
1/3-1/2 cup mascarpone cheese, room temperature
1/8 cup finely grated Parmigiano Reggiano
pinch of black pepper
pinch of freshly grated nutmeg
NOTE: This recipe would be good to use up any nuts you have used to flavor a cream base, like when you are making panna cotta, gelato, french toast, etc.
Place the mortadella cubes and pistachios into a food processor or blender and grind into a paste. Add the smaller amount of mascarpone first and the remainder of the ingredients, and blend well. Taste to see if you need to add the remainder of the mascarpone. It will taste dry if you need to add more.