Mortadella sauce with Parmigiano Reggiano soufflé

Main coursea few minutes24 months


Mortadella sauce

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

Chopped almond

Oil for frying


Pistachio sauce

Sichuan pepper


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.

Recipe by Carlo Cracco

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