Crunchy panettone with mortadella mousse by Josefina Zojza
Panettone: 2 slices
Mortadella: 4 slices
Mortadella: 200g
Ricotta: 100g
Lemon zest
Parmigiano Reggiano: 50g
Balsamic Vinegar of Modena
Fresh herbs
Discover how to prepare crunchy panettone with mortadella mousse, an original appetiser created by chef Josefina Zojza for Refettorio Modena
A dish that looks simple, yet whose constantly shifting flavours stimulate the palate with ever-new sensations. Tasty and unusual, this starter combines the smoothness of mortadella with the pleasantly tangy sweetness of Balsamic Vinegar of Modena, rounded off by the umami of Parmigiano Reggiano, the city's undisputed king.
How to make crunchy panettone with mortadella mousse
Cut the panettone into regular cubes. You can use the trimmings to prepare a crumble to enrich your sweet or savoury dishes.
Grill the panettone on all sides until it is completely sealed with a golden, crunchy crust.
Blend the mortadella and ricotta in a mixer with pepper until smooth. If necessary, add a spoonful of fresh cream for extra creaminess. Transfer the mousse to a piping bag.
Place the panettone on the plate and top with a slice of mortadella. Pipe small tufts of mousse alongside.
Add balsamic vinegar and garnish with fresh herbs such as mint, basil or marjoram.
