Salatì olive oil biscuits with mortadella and pistachio cream: small bites to assemble shortly before aperitivo.
Ingredients
- 150 g Volpe SALATì with Extra Virgin Olive Oil (20-25 biscuits)
- 100 g Mortadella Bologna IGP (2-3 mm slices)
- 50-60 g pistachio cream (see below)
- Balsamic vinegar of Modena IGP glaze, as needed
- Chopped unsalted pistachios (optional)
For the pistachio cream
- 100 g unsalted pistachios
- 20-30 ml seed oil
- 5-10 g icing sugar (optional)
- A pinch of salt
Method
Pistachio cream
- If unpeeled, blanch the pistachios for 1-2 minutes, drain and rub in a cloth. If already peeled, toast them in the oven at 150°C for 5-7 minutes. Cool completely.
- Place the pistachios in a blender and pulse until they release their oils and turn into a thick paste.
- Gradually add the seed oil and icing sugar. Keep in the fridge for at least 30 minutes before use.
Assembly
- Arrange the SALATì on a tray. Lay a disc of mortadella on each biscuit.
- Using a piping bag, pipe a small rosette of pistachio cream in the centre of each mortadella disc.
- Add a single drop of balsamic glaze on top of the cream.
- Sprinkle with chopped pistachios (optional). Serve at once to keep the crunch.