Zola Predosa
Recipe solemnly declared by the Bologna San Luca Delegation of the Accademia Italiana della Cucina and deposited with notarial deed at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia, on the 14th of October, 2004.
Ingredients (for 6 servings):
- 10 1/2 oz PGI Mortadella Bologna
- 7 oz fresh ricotta
- 1 tbs Parmigiano-Reggiano cheese
- 1 tbs cream
Preparation:
Chop finely the mortadella, add the ricotta and Parmigiano-Reggiano cheese, stir until you get a smooth mixture, without lumps. Add liquid cream and whisk until you obtain a mousse to be served on hot and golden-brown crostini smeared with a thin layer of butter.
Interests
- Food & Wine