Welcome Entrée
Salatì with Extra Virgin Olive Oil, Mortadella and Pistachios
Get ready for a quick and delicious gastronomic journey to the heart of Emilia with our “Welcome Entrée with Salatì Extra Virgin Olive Oil, Mortadella and Pistachio.” This recipe, ideal as a finger food base, transforms simple, high-quality ingredients into an amazing taste experience.
Imagine the crunchiness of a salty Extra Virgin Olive Oil cookie meeting the softness and unmistakable flavor of Mortadella Bologna IGP. To top it all off, a delicate hint of pistachio cream (or finely chopped Bronte pistachios ) and, to finish, a single, precious glaze of Balsamic Vinegar of Modena IGP that enhances every flavor.
A small masterpiece that encapsulates the essence and tradition of Emilia, perfect for surprising your guests with a quick but unforgettable aperitif.
Ingredients
(for about 20-25 bites)
- Our Salatì with extra virgin oil: 150 grams (about 20-25 cookies)
- High-quality Mortadella Bologna IGP: 100 grams, cut into slices about 2-3 mm thick
- Homemade Pistachio Cream (see recipe below): about 50-60 grams
- Fat of Balsamic Vinegar of Modena IGP: to taste.
- (Optional for garnish): Unsalted pistachio granules
Equipment needed
- Round cookie cutter (diameter about 2-2.5 cm, same as cookies)
- Sac à poche with star-shaped nozzle (small, about 5-6 mm)
- Powerful blender or mixer (for the pistachio cream)
Recipe: Homemade Pistachio Cream
This cream will be rich and velvety, perfect for the sac à poche.
Ingredients:
- Unsalted pistachios (shelled and peeled if possible): 100 grams
- Seed oil (sunflower or peanut, neutral flavor): 20-30 ml (to be adjusted according to desired consistency)
- Powdered sugar (optional, for a sweet-savory touch): 5-10 grams (about 1-2 teaspoons)
- A pinch of salt: less than 1 gram (enhances the pistachio flavor)
1
Prepare the pistachios
If the pistachios are not already peeled, you can blanch them for 1-2 minutes, drain them and rub them in a clean cloth to remove the skin. Let them dry completely. If they are already peeled, you can put them in a hot oven at 150°C for 5-7 minutes to toast them slightly and intensify their flavor (be careful not to burn them). Let them cool completely.
2
Blend the pistachios
Put the roasted and cooled pistachios in the powerful blender. Start blending intermittently. The pistachios will go through several stages: first a coarse grain, then a finer one, then they will begin to release their oils, turning into a thick paste.
3
Add the remaining ingredients:
Continue blending and add the seed oil in a trickle. Blend until smooth and creamy. If desired, add the powdered sugar and pinch of salt and whisk again to incorporate. The consistency should be fluid but thick enough to hold its shape when squeezed with a piping bag. If it is too thick, add a few more drops of oil; if it is too runny, add a few more pistachios and blend again.
4
Cool it down:
Transfer the cream to a container and let it rest in the refrigerator for at least 30 minutes. This will make it firmer and easier to work with a piping bag.
Plating:
1
Prepare the bologna disks:
If the pistachios are not already peeled, you can blanch them for 1-2 minutes, drain them and rub them in a clean cloth to remove the skin. Let them dry completely. If they are already peeled, you can put them in a hot oven at 150°C for 5-7 minutes to toast them slightly and intensify their flavor (be careful not to burn them). Let them cool completely.
2
Prepare the cookies:
Arrange the salted cookies on a tray or serving dish.
Lay the mortadella on top: On each cookie, gently lay a disc of mortadella, centering it well.
3
Prepare the sac à poche:
Fill the sac à poche, fitted with a star-shaped nozzle, with the homemade pistachio cream (which you will have cooled).
4
Decorate with pistachio cream:
In the center of each disc of mortadella, squeeze a small rosette or tuft of pistachio cream using the sac à poche. Do not overdo the amount; it should be a decorative element and a touch of flavor.
5
Complete with balsamic vinegar:
Finish each morsel with a single drop of Balsamic Vinegar of Modena IGP glaze, placed delicately on top of the clump of pistachio cream. This drop not only adds flavor but is also an important visual element.
6
Garnish (optional):
If you wish, you can sprinkle a very small amount of pistachio granules around the clump of cream or directly on the mortadella for a finishing touch.
7
Serve now!
These morsels are best when eaten freshly prepared to best enjoy the crispness of the cookie and the freshness of the ingredients.
The Welcome Entrée with the Salatì with Extra Virgin Olive Oil, Mortadella and Pistachio you will have served an appetizer and offered a true embrace of Emilian flavors.
The simplicity of the ingredients and ease of preparation make this recipe a trump card for any occasion, demonstrating how great cooking can be born from even the simplest gestures and most unexpected pairings. Each bite is a tribute to the richness of the Italian gastronomic tradition: a small taste, an explosion of flavor, an indelible memory.
In combination with the recipe
Every delicious dish deserves the perfect accompaniment! Choosing the right beverage enhances every flavor and refreshes the palate, making every taste unforgettable. Here are our tips for ideal pairings, whether you prefer wine, cocktails or soft drinks.
Recommended Wines: Elegance and Freshness
When it comes to wine, the goal is to balance the richness of the mortadella without covering the delicacy of the pistachio. Sparkling wines or those with good acidity are ideal to “degrease” the palate and entice the next bite.
- Franciacorta Satèn DOCG: For an extra touch of sophistication, try a Franciacorta Satèn. Its fine bubbles and velvety texture offer complexity, matching the overall elegance of the dish. Toasty or citrus notes can add an extra layer of flavor.
- Lambrusco di Sorbara DOC: A classic that never disappoints! This Emilian Lambrusco, with its lively bubbles and fruity notes, is the quintessential regional pairing. Its freshness cleanses the palate of mortadella and goes perfectly with the Emilian soul of your dish.
- Prosecco Superiore di Valdobbiadene DOCG Extra Dry: An elegant and versatile option. The fine bubbles and slight softness of Prosecco Extra Dry embrace the creaminess of the pistachio, while its acidity balances the mortadella. It is a wine that allows finger food flavors to shine.
Alcoholic Drinks: Cocktails That Impress
For those looking for something more lively, here are some cocktails that harmonize beautifully with the flavors of your appetizer.
- Spritz Classico (Aperol or Campari): A must-have at the aperitif! The Spritz, with its bubbles and slightly bitter-sweet taste, is extremely refreshing. Whether you preferAperol or the more assertive Campari, its effervescence cleanses the palate, preparing you for the next bite.
- Gin Tonic “Italian Style”: A great classic reinvented. Choose an Italian gin with citrus or spicy notes and pair it with aMediterranean tonic water and a slice of orange. Its freshness and bitter note go well with both mortadella and the acidity of balsamic vinegar.
- Americano: An iconic cocktail for an authentically flavored aperitif.Americano, with Campari, Vermouth Rosso and soda, offers a bitter-sweet balance and refreshing effervescence. It is perfect for whetting the appetite and balancing the richness of bologna.
Non-alcoholic Drinks: Freshness for All
Even without alcohol, you can offer delicious and refreshing pairings that enhance this dish.
- Tonic Water with Lemon and Rosemary: Simple but effective. The slight bitterness of the tonic, combined with the freshness of lemon and the aroma of rosemary, creates a refreshing drink that cleanses the palate, ideal with the savoriness of mortadella.
- Sparkling Pear Juice with Ginger: A surprising pairing. The natural sweetness of the pear contrasts with the bologna, while a hint of ginger adds a spicy note that stimulates the taste and balances the flavors.
- Pink Grapefruit Nonalcoholic Spritz: A lively and colorful “mocktail.” Prepare with pink grapefruit juice, a touch of agave syrup and sparkling water. The acidity and slight bitterness of the grapefruit marry well with the fattiness of the bite, making it a light and tasty option.
Choose the pairing that best suits your taste and the occasion to make your Welcome Entrée with Salatì Extra Virgin Olive Oil, Mortadella and Pistachio an unforgettable experience!
