Savory Crumble with Mortadella, Ricotta Cheese and Pistachios is a savory and delicious variation on the classic sweet treat filled with hazelnut cream. Ideal as an appetizer or brunch, it features a shortcrust pastry shell with olive oil and a soft and delicious filling of ricotta, chopped pistachios, and diced mortadella.
Making it at home will only take you a few minutes. Simply make the butter-free shortcrust pastry by quickly mixing together the flour, extra virgin olive oil, egg, grated Parmesan cheese, a pinch of salt, and 1/2 packet of baking powder until the mixture becomes crumbly. Then, press 2/3 of the dough into the bottom of a springform pan lined with parchment paper, pour in the filling, prepared by combining the ricotta, chopped pistachios, and diced salami in a bowl, and then cover with the remaining savory shortcrust pastry crumbs.
The result, once cooked, will be a rustic dish with a fragrant and creamy consistency to the bite and a guaranteed crunchy effect, to be eaten as a single dish together with a portion of salad or to take with you on an outdoor picnic.
Cooking Tips
- For best results, don't forget to drain the ricotta thoroughly before proceeding.
- Alternatively, replace ricotta with goat cheese, robiola, or another spreadable fresh cheese.
- For a lighter version, you can use roast turkey breast or ham instead of mortadella.
- For a vegetarian option, simply omit the cured meat and add roasted pepper fillets or a mix of grilled vegetables.
Ingredients
How to Make Savory Crumble With Mortadella, Ricotta Cheese and Pistachios
Prepare the savory pastry: sift the flour into a bowl and add the egg, grated parmesan and extra virgin olive oil.
Prepare the savory pastry: sift the flour into a bowl and add the egg, grated parmesan and extra virgin olive oil.
Mix everything well with the prongs of a fork.
Mix everything well with the prongs of a fork.
Add the baking powder.
Add the baking powder.
Add salt to taste.
Add salt to taste.
Work the ingredients quickly until you obtain a crumbly mixture.
Work the ingredients quickly until you obtain a crumbly mixture.
Transfer 2/3 of the dough into a 22 cm diameter springform pan, lined with baking paper, and compact the base with your hands creating a 1 cm high edge.
Transfer 2/3 of the dough into a 22 cm diameter springform pan, lined with baking paper, and compact the base with your hands creating a 1 cm high edge.
Prepare the filling: drain the ricotta well from the whey, place it in a bowl and season it with a drizzle of oil, a pinch of salt and a grind of pepper.
Prepare the filling: drain the ricotta well from the whey, place it in a bowl and season it with a drizzle of oil, a pinch of salt and a grind of pepper.
Add the mortadella cut into cubes.
Add the mortadella cut into cubes.
Add the roughly chopped pistachios to the knife.
Add the roughly chopped pistachios to the knife.
Mix carefully.
Mix carefully.
Pour the creamy mixture onto the shortcrust pastry base and level the surface with the back of a spoon.
Pour the creamy mixture onto the shortcrust pastry base and level the surface with the back of a spoon.
Cover with the remaining shortcrust pastry crumbs.
Cover with the remaining shortcrust pastry crumbs.
Seal the edges and place in a fan oven at 355°F/180°C for about 40 minutes.
Seal the edges and place in a fan oven at 355°F/180°C for about 40 minutes.
Once the time has passed, take the savory pie out of the oven, let it cool and remove the springform pan, then transfer the rustic to a serving plate.
Once the time has passed, take the savory pie out of the oven, let it cool and remove the springform pan, then transfer the rustic to a serving plate.
Bring the savory crumble with mortadella to the table, cut it into slices and serve. Enjoy!
Bring the savory crumble with mortadella to the table, cut it into slices and serve. Enjoy!
Storage Instructions
This savory crumble can be stored in the refrigerator, in an airtight container, for a maximum of 2 days.
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