Mortadella, Stracciatella & Pistachio Tartine

Serves 1
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Directions

  1. 1To make the stracciatella, shred fresh mozzarella with your hands into very fine strands.
  2. 2Add the heavy cream to the shredded mozzarella and let it sit in the fridge for at least 3 hours, up to 3 days.
  3. 3Slice the baguette in half lengthwise.
  4. 4Drizzle the baguette with olive oil.
  5. 5Fold the mortadella into small triangles and skewer them, dividing into 2 long skewers.
  6. 6For the pistachio sauce, add pistachios, zest of 1 lemon, champagne vinegar, Parmigiano Reggiano, basil, chives, salt, and olive oil to a food processor.
  7. 7Pulse the pistachio sauce mixture until chunky but spreadable, adding more olive oil as needed.
  8. 8Sear the skewered mortadella for about 5 minutes per side or until very golden.
  9. 9Toast or sear the baguette halves until golden.
  10. 10Rub a garlic clove on the toasted baguette.
  11. 11Spread the stracciatella generously over the garlic-rubbed baguette.
  12. 12Cut the baguette into individual serving pieces.
  13. 13Drizzle with plenty of honey.
  14. 14Sprinkle with crushed red peppers.
  15. 15Top the stracciatella with the seared mortadella.
  16. 16Add the pistachio sauce on top of the mortadella.
  17. 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.