Favorite Recipes of Maverick Swaniel Harrienger

{January 9, 2016}   Marsala-Infused Mortadella Mousse (Essential Emeril, 2015, page 28)

1 8-ounce slice mozzarella, cut into cubes
6 tablespoons ricotta cheese
0.5 teaspoon freshly ground black pepper
0.5 cup finely graged Parmigiano-Reggiano cheese
2 tablespoons Marsala
1.5 tablespoons room-temperature unsalted butter


1.  Combine the mortadella, ricotta, and pepper in a food processor and process until smooth.  Add the Parmigiano-Reggiano and Marsala and process into a very smooth puree.  Add the butter and process briefly to fully incorporate.  Taste and adjust the seasoning, if needed.
2.  Chill for one hour before using.  This will keep in an airtight container in the fridge two days after creation.



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