The holidays are coming, Sundays outside, lunches with friends, and we have no idea what we can offer...time is short! No problem read carefully this quick and impressive recipe.
Ingredients for 20 cm mold
- Ricotta: 300 gr.
- Spreadable cheese: 200 gr.
- Mortadella: 300 gr.
- Parmesan cheese: 1 tbsp.
- Black pepper: qty.
- Butter: 100 gr.
- Taralli crock caserecci with extra virgin olive oil Quattroemme 400 gr.
PREPARATION
20 min
DIFFICULTY
Media
METHOD
1. Let the butter soften to room temperature, and meanwhile add the taralli in a blender, crushing them coarsely.
2. Next put the butter, again in the blender, black pepper and chop finely.
3. Arrange the baking paper in the bowl and begin to create the cheesecake base.
4. Add diced mortadella and 100 grams of ricotta cheese with a sprinkling of Parmesan cheese to the blender. Mix everything until you get a non-lumpy cream.
5. In a high-sided bowl, process the remaining ricotta and spreadable cheese until smooth and creamy.
6. Pour the cream into the cake pan over the taralli base and spread it evenly.
7. You can also add the bologna cream to garnish the cake with a spoon, or by using a sac a poche.
8. Let it rest at least 2 hours in the refrigerator.
Delicate, fragrant and delicious for young and adults to enjoy!
Tips
From this recipe you can extrapolate the mortadella mousse that you can also spread on our Durum wheat friselle, great for a snack!
