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Fried Pasta Appetizer with Mortadella Spread
0
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

Cook

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

  1. Cut each pasta sheet in half width-wise.
  2. Cut each half of the pasta sheets into 3 strips, then into 4 squares per strip.
  3. Cut each square in half diagonally to create pasta triangles that are easy to eat. (approx. 48 chips per pasta sheet)
  4. Heat the oil to 350 degrees in a medium-sized pot or a deep fryer kettle.
  5. 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.
  6. Allow the pasta chips to bubble slightly and turn golden brown, about 45 seconds per side.
  7. Remove the pasta chips from the oil and allow them to drain on a cookie sheet lined with paper towels.
  8. Repeat the frying steps for the remainder of the pasta triangles. 
  9. Cool the pasta chips and use in the recipe or store them in a metal tin for 2-3 days. 
  10. Roughly chop the mortadella and place it in a food processor. Blend until it is finely chopped.
  11. Add the ricotta cheese, grated Parmigiano, and milk, and blend the mixture until it is well incorporated and is a smooth consistency.
  12. Roughly chop the pistachio nuts.
  13. Cut the grape tomatoes into smaller pieces.
  14. To assemble the appetizers, dollop a spoonful of the crema on top of each fried pasta chip.
  15. 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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