Cheese and Mortadella Savoury Biscuits
The best time of year for dinner parties has arrived. Invite over your friends and impress them with this tangy and delicious treat before the main meal.
- 7 oz of flour ‘00’
- 4.2 oz of butter
- 2.5 oz grated parmesan cheese
- 2 egg yolks
- 2 oz of water
- 2 tablespoons fresh chopped rosemary
- A pinch of salt
- Crushed pistachios
FOR THE MOUSSE:
- 10.5 oz of mortadella
- 6.5 oz of robiola cheese
- 1 tablespoon of grated parmesan cheese
- 1 tablespoon of cream
1. Cut the butter into cubes and knead at a low speed in an electric mixer, add in the flour, grated Parmesan cheese, rosemary and salt. Incorporate the egg yolks, one at a time, and add the water (a little at a time adjusting according to the consistency of the dough that should not be too sticky)
2. Continue to knead until you get a smooth and homogeneous dough. Wrap everything in food film and put aside to cool in the refrigerator for at least 2 hours.
3. Then roll out the dough with a rolling pin on a floured pastry board, bringing it to a thickness of about 2” and cut out the biscuits with a pastry cutter with a diameter of about 3”.
4. Place the biscuits on a baking sheet covered with greaseproof paper and place in the refrigerator to rest for about 15 minutes. Bake in a preheated oven at 350°f for 10-12 minutes, until the biscuits are slightly golden. Let them cool down.
5. In the meantime, prepare the mortadella mousse: in the mixer, blend the mortadella diced, the robiola and the grated parmesan cheese. Operate the machine until you obtain a homogeneous mixture. Add the cream and continue to blend to obtain a mousse.
6. Transfer it to a piping bag with a smooth 0.5” nozzle and use a cloth to pair the biscuits. Pass them in the pistachios and place them in the refrigerator until it is time to serve.
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