Mortadella Pate

1. 1

   Melt the butter in a large, deep saucepan.

2. 2

   Whisk in the flour and cook for 3 to 4 minutes, continuing to whisk until well combined; it should look like wet sand.

3. 3

   Add the chicken stock and continue to cook for another 3 to 5 minutes.

4. 4

   Remove from the heat and set aside.

5. 5

   Puree the large chunks of mortadella in a food processor until very smooth, then add the butter-flour mixture and continue pureeing until the mixture is homogeneous.

6. 6

   Scrape down the sides of the food processor and check the consistencyit should be very smooth.

7. 7

   Transfer the puree to a large mixing bowl and add the diced mortadella, along with a third of the whipped cream.

8. 8

   Gently combine the whipped cream into the mixture; repeat twice more.

9. 9

   What youre looking for is a homogeneous mixture without any streaks of cream.

10. 10

    Transfer the pate to a serving dish and sprinkle with pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.