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!
|1 sheet Talluto's Fresh Egg Pasta|
|2 quarts canola oil|
|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|
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.