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Fried Pasta Appetizer with Mortadella Spread
Fairly difficult
This is one of Joe Talluto's favorite snacks. The mortadella and Parmigiano cheese are a beautiful marriage of flavors. You will love the spread combined with the sweet tomatoes, crunchy pistachios, and crispy pasta chips!
Prep
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| Category: | Cut Pasta |
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Ingredients
For
12
Serving(s)
For the fried pasta:
| 1 sheet Talluto's Fresh Egg Pasta |
| 2 quarts canola oil |
For the mortadella spread:
| 0.25 lb Imported Mortadella, casing removed |
| 4 oz Talluto's Impastata Ricotta cheese |
| 2 oz Reggiano Parmigiano Cheese, freshly grated |
| 4 oz Whole Milk |
| 4 oz shelled pistachio nuts, roasted and salted |
| 8 oz ripe fresh grape tomatoes |
| freshly ground Black Pepper, to taste |
Fried Pasta Appetizer with Mortadella Spread Directions
- Cut each pasta sheet in half width-wise.
- Cut each half of the pasta sheets into 3 strips, then into 4 squares per strip.
- Cut each square in half diagonally to create pasta triangles that are easy to eat. (approx. 48 chips per pasta sheet)
- Heat the oil to 350 degrees in a medium-sized pot or a deep fryer kettle.
- When the oil is at the correct temperature, drop 5-6 pasta triangles into the pot and stir around gently with metal tongs or a basket strainer.
- Allow the pasta chips to bubble slightly and turn golden brown, about 45 seconds per side.
- Remove the pasta chips from the oil and allow them to drain on a cookie sheet lined with paper towels.
- Repeat the frying steps for the remainder of the pasta triangles.
- Cool the pasta chips and use in the recipe or store them in a metal tin for 2-3 days.
- Roughly chop the mortadella and place it in a food processor. Blend until it is finely chopped.
- Add the ricotta cheese, grated Parmigiano, and milk, and blend the mixture until it is well incorporated and is a smooth consistency.
- Roughly chop the pistachio nuts.
- Cut the grape tomatoes into smaller pieces.
- To assemble the appetizers, dollop a spoonful of the crema on top of each fried pasta chip.
- Garnish each chip with the chopped pistachio nuts and a few pieces of tomato.
Recipe notes
The pasta chips can be fried a day or two ahead of time and then stored in a metal tin until ready to serve.
The mortadella spread can also be made ahead of time and kept in the refrigerator for 4-5 days until ready to use.
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