Mortadella sauce with Parmigiano Reggiano soufflé
250 g mortadella
150 ml cream
125 ml milk
2 laurel leaves
1 clove garlic
Parmigiano Reggiano Soufflé
60 g egg white
220 g Parmigiano Reggiano
Oil for frying
Cut the mortadella into cubes, discarding any pepper and pistachios.
Remove the green centre and blanch the garlic 3 times.
Combine the cream, milk, bayleaves and garlic then add the mortadella and leave it to marinate for 12 hours.
Remove the mortadella and bring the mixture to boil.
Remove the garlic and bay leaves, then add again the milk and cream to the mortadella. When the temperature of the mixture is 60°C, purée it with a handheld blender.
Combine the egg whites with the Parmigiano Reggiano until you have a smooth mixture. Form into small balls and roll them in the peeled and chopped almonds. Fry at 160°C for 15 minutes.
Serve the soufflé and sauce over a pure pistachio sauce diluted with water and a sprinkle of Sichuan pepper.