Mortadella sauce with Parmigiano Reggiano soufflé

Chef Carlo Cracco

  • 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
  • Presentation
  • 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 andbay 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.