Millefoglie of filo pastry with mortadella from Bologna and pistachios, saffron mousse and rosemary flowers
x4
Ingredients for 4 people
50 g of Filloidea® (fillo pastry)
200 g fresh mortadella
50 g fresh ricotta
10 g chopped shelled pistachios
200 g Sugosi® “I Prestigiosi” saffron sauce
30 g fresh cream
fresh rosemary flowers
Procedure
Cut into rectangles or make discs with the phyllo dough.
Brush lightly with egg yolk and bake until golden and crispy.
Meanwhile, blend the mortadella and coarsely chop the shelled pistachios.
Melt the saffron sauce, add the cream, strain and pour the mixture into the siphon.
Make the millefeuille by alternating crispy pastry, mortadella mousse with pistachios and saffron mousse. Decorate with rosemary flowers.
SUGGESTIONS:
An important feature of this preparation is the visual and chromatic effect. You can still customise by replacing the saffron sauce with Sugosi® cream cheese or cacio e pepe sauce.
