Panettone: 2 slices
Mortadella: 4 slices
Mortadella: 200 g
Ricotta cheese: 100 g
Lemon zest
Grated Parmigiano Reggiano: 50 g
Shaved Parmigiano Reggiano: 100 g
Balsamic Vinegar of Modena
Fresh herbs
A dish that looks simple, yet whose constantly shifting flavors stimulate the senses with ever-new notes. Tasty and unusual, this starter combines the smoothness of mortadella with the pleasantly tangy sweetness of Balsamic Vinegar of Modena, rounded out by the umami of Parmigiano Reggiano, the undisputed king of Modena.
Learn how to cook the crispy panettone with mortadella mousse
Cut the panettone into regular blocks. You can use the trimmings to make a crumble for your sweet or savory dishes.
Grill the panettone on all sides until a golden, crispy crust forms all around.
In a blender, combine the mortadella and ricotta. Season with pepper and blend until smooth. If needed, add a spoonful of heavy cream for extra creaminess. Transfer the mousse to a piping bag.
Place the panettone on the plate and lay a slice of mortadella on top. Pipe small dollops of mousse alongside.
Add balsamic vinegar and garnish with fresh herbs with a bright aroma (mint, basil, marjoram).
