Crunchy baskets with mortadella mousse: the recipe for a simple and delicious appetizer
The crunchy baskets with mortadella mousse are a delicious and super greedy appetizer. Simple and also very fast to prepare, they are perfect to be served cold for a dinner with friends, even at the last minute. The crunchy and crumbly baskets made from phyllo dough contain a filling prepared with mortadella and ricotta cheese, creamy and with a full and round flavor. The final garnish of the toasted pistachios enriches the preparation with a very pleasant crunch note. These baskets can also be prepared in advance and the result will always be good.
How to prepare crunchy baskets with mortadella mousse
Prepare an emulsion with water and oil; brush a sheet of phyllo dough with a little of this emulsion 1, overlap another sheet, brush with another little of the emulsion and continue until the sheets are finished.
Prepare an emulsion with water and oil; brush a sheet of phyllo dough with a little of this emulsion 1, overlap another sheet, brush with another little of the emulsion and continue until the sheets are finished.
With a wheel, cut 12 squares of phyllo dough 2.
With a wheel, cut 12 squares of phyllo dough 2.
Grease a muffin mold with a bit of oil and insert a square of dough into each cavity, to form a small basket 3. Bake at 200 degrees C and cook for about 15 minutes, until the baskets are golden brown. Remove from the oven and let cool.
Grease a muffin mold with a bit of oil and insert a square of dough into each cavity, to form a small basket 3. Bake at 200 degrees C and cook for about 15 minutes, until the baskets are golden brown. Remove from the oven and let cool.
Cut the mortadella into cubes, collect them in a bowl, add the ricotta cheese and blend with an immersion mixer 4.
Cut the mortadella into cubes, collect them in a bowl, add the ricotta cheese and blend with an immersion mixer 4.
Once you will have obtained a creamy and homogeneous mixture, season with salt and a grind of pepper 5.
Once you will have obtained a creamy and homogeneous mixture, season with salt and a grind of pepper 5.
Collect the mortadella mousse in a pastry bag and stuff the small baskets with phyllo dough 6.
Collect the mortadella mousse in a pastry bag and stuff the small baskets with phyllo dough 6.
Decorate with chopped pistachios, season with another ground pepper and serve 7.
Decorate with chopped pistachios, season with another ground pepper and serve 7.
Preservation
The crunchy baskets with mortadella mousse can be preserved in the refrigerator for a maximum of 1-2 days, well wrapped on the surface with a sheet of cling film.
