Mortadella pudding with artichokes and crisp bread

  • Preparation:
  • Difficulty: Media


For 6 people:

  • 300 g of mortadella
  • 2 eggs
  • 2 yolks
  • 2,5 dl of cream
  • salt, pepper
  • butter for the little mould
  • 4 artichokes
  • extra virgin olive oil
  • 6 slices of pugliese roasted bread

In a bowl, put together the chopped mortadella, the eggs and the yolks, the cream, salt, pepper and mix them all with a hand mixer until you obtain a cream.
Grease 6 little moulds and fill them with the mixture of mortadella, put them in the oven and bake them in bain-marie at 130° for about 50 minutes.
Clean the artichokes cutting off the outermost fibrous leaves and the “hairs” that cover the artichoke heart, divide into slices and dunk them in sparkling water to prevent them from browning.
In a pan heat some oil, add the slices of artichokes and cook them at low flame keeping them crisp, and finally put salt and pepper.
On the centre of the food platter arrange the slices of roasted bread, pour over it the mortadella pudding and the artichokes all around, and dress with some raw oil.

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