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.