# Mortadella, Stracciatella & Pistachio Tartine

This dish features golden mortadella, creamy stracciatella, and bright pistachio sauce assembled on a baguette, perfect for any celebration.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- food processor
- skillet
- griddle

## 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.

## Source

- Original video: https://www.instagram.com/reel/DLfuVOuSLWG/?igsh=MXdjb295dzZ0anQycQ==
- Recipe page: https://www.cliprecipe.com/recipe/13f156c9-0f05-4858-b947-0f9a91086044
- Extracted: 2025-07-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt