Mortadella, Stracciatella & Pistachio Tartine
Serves 1
Directions
- 1To make the stracciatella, shred fresh mozzarella with your hands into very fine strands.
- 2Add the heavy cream to the shredded mozzarella and let it sit in the fridge for at least 3 hours, up to 3 days.
- 3Slice the baguette in half lengthwise.
- 4Drizzle the baguette with olive oil.
- 5Fold the mortadella into small triangles and skewer them, dividing into 2 long skewers.
- 6For the pistachio sauce, add pistachios, zest of 1 lemon, champagne vinegar, Parmigiano Reggiano, basil, chives, salt, and olive oil to a food processor.
- 7Pulse the pistachio sauce mixture until chunky but spreadable, adding more olive oil as needed.
- 8Sear the skewered mortadella for about 5 minutes per side or until very golden.
- 9Toast or sear the baguette halves until golden.
- 10Rub a garlic clove on the toasted baguette.
- 11Spread the stracciatella generously over the garlic-rubbed baguette.
- 12Cut the baguette into individual serving pieces.
- 13Drizzle with plenty of honey.
- 14Sprinkle with crushed red peppers.
- 15Top the stracciatella with the seared mortadella.
- 16Add the pistachio sauce on top of the mortadella.
- 17Garnish with lemon zest and a combination of chive blossoms and edible flowers (optional).
Ingredients
- 1 baguette
- 8 oz mortadella
- 8 oz fresh mozzarella
- 0.75 cup heavy cream
- 0.33 cup olive oil
- 10 basil leaves
- 3 tbsp chives
- 2 tsp champagne vinegar
- 0.25 cup pistachios
- to taste crushed red peppers
- 2 lemons (zest)
- 0.25 cup parmigiano reggiano
- to taste honey
- optional chive blossoms and edible flowers
- 1 garlic clove
- to taste salt
- to taste pepper
Equipment
food processorskilletgriddle
Tips
- To make your own stracciatella, shred fresh mozzarella into fine strands, add heavy cream, and let it sit in the fridge for at least 3 hours (up to 3 days).
- Adjust the champagne vinegar in the pistachio sauce to taste, as it should be bright to cut through the richness of the cheese and mortadella.
- Do not make the pistachio sauce too salty, given the saltiness of the mortadella.
- You can sear the mortadella in a skillet or on a griddle until very golden.
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