By Chef Luke Palladino
A Persian-Italian fusion with finesse: Chef Luke Palladino whips kalbas into a velvety mousse, layered with ricotta, parmigiano-reggiano, and nutmeg, then finishes it with pistachios and aged balsamic for a crostini-topped appetizer that’s as refined as it is nostalgic.
Ingredients (serves 6-8 as an appetizer):
- 8-10 ounces mortadella, chopped
- 4 heaping tbsp ricotta cheese
- 2 tbsp grated Parmigiano Reggiano
- 1 tsp Dijon mustard, I use the delicious spicy Loewensenf mustard
- 1 tsp freshly grated nutmeg
- 2-4 tbsp heavy cream (adjust for texture)
- Freshly ground black pepper 2 tbsp pistachios, chopped Crostini, for serving
- 25 year old Aged balsamic vinegar, for garnish
Method:
- Roughly chop the mortadella and place it in a food processor.
- Blend until very smooth.
- Add ricotta, Parmigiano, Dijon mustard, nutmeg, pepper.
- Blend again until mousse-like. Add the cream to achieve a light, spreadable texture.
- Taste and adjust seasoning with salt, and pepper or nutmeg.
- Transfer to a bowl, cover with plastic wrap pressed onto the surface, and refrigerate at least 1 hour to set.
- Using two spoons, shape quenelles (or simply scoop) and plate with crostini.
- Garnish with chopped pistachios and
- drizzle of aged balsamic.
