Doughnuts with ricotta and pistachio mortadella

ciambella mortadella e pistacchi alta def
  • Preparation:
  • Difficulty: Bassa
Doughnuts with ricotta and pistachio mortadella

  • 200 g of flour
  • 160 g of cottage cheese
  • 100 g of mortadella
  • 60 g of extra virgin olive oil
  • 3 eggs
  • 2 teaspoons of yeast for quiches
  • salt and pepper
  • 2 tablespoons of chopped pistachios

After you have prepared all the ingredients, put in a bowl the ricotta with the eggs and mix them well; now add the oil and flavour it up with a good pinch of salt and pepper. In another bowl, pour the flour with the baking powder, mix with a spoon so that the yeast will distribute evenly, then merge everything to the mixture with the ricotta and mix quickly with a spoon. Only the mortadella is now missing, which must be diced and added into the dough. Mix everything some more time. Butter well doughnut moulds and distribute chopped pistachios on their bottom, then fill with the dough and ask your helper to bake the doughnuts in hot oven at 180° degrees for 20-25 minutes.

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