Mortadella Recipe

Toast pistachios (optional)

Preheat a small dry skillet over medium heat. Add shelled pistachios and toast, shaking pan frequently, 3–4 minutes until fragrant and lightly browned. Remove immediately to a plate to cool. (If your pistachios are already roasted, skip this step.)

Process pistachios

Place the cooled pistachios in a food processor. Pulse until they form a coarse crumb. Scrape down the bowl.

Create paste

With the processor running, drizzle in the neutral oil in a thin stream. Continue processing until the nuts begin to release oils and form a paste (1–2 minutes). Scrape down as needed.

Adjust texture

Add the heavy cream, powdered sugar, sea salt, and lemon zest. Process another 30–60 seconds until a smooth, spreadable cream forms. If mixture is too thick, add up to 1–2 tbs more cream or oil to reach a smooth consistency. Taste and adjust salt or sugar as needed. Transfer cream of pistachio to a small bowl and refrigerate until assembly (can be made up to 2 days ahead).

Heat 1 tsp butter or oil in a small skillet over medium. Add chopped pistachios and toast 2–3 minutes until fragrant, stirring constantly so they don't burn. Remove and cool. Keep aside for garnish.

Arrange the mortadella slices on a large serving platter, slightly overlapping to create a fan or circular pattern so each slice is easy to pick up.

Spoon small quenelles or dollops (about 1–2 tbsp each) of the cream of pistachio across the mortadella. Aim for 6–8 dollops distributed evenly—enough so each guest can get some on a slice.

Using a fork, break up the stracciatella into loose pieces if necessary and scatter it evenly over the mortadella and pistachio cream. The creamy cheese provides a milky contrast to the savory meat and pistachio cream.

Drizzle the extra-virgin olive oil evenly over the assembled plate (about 2 tbs), then finish with a light sprinkling of flaky sea salt (optional) and freshly ground black pepper to taste.

Sprinkle the toasted chopped pistachios and microgreens or basil leaves over the top for texture, color, and aroma.

Serve immediately with crusty bread or thin toasted slices. Leftovers: cover and refrigerate up to 24 hours; add fresh olive oil and microgreens just before serving.