INGREDIENTS
• 1/4 cup of grated Parmesan cheese
• 1 Tbsp of dried fruit
• 3 Tbsp of whipping cream
• Salt and pepper to taste
PREPARATION
- Dice 7oz of various leftover cured meat (mortadella, salame, prosciutto or ham) and pour them into the mixer with 1/2 cup of smoked pecorino cream (if you instead prefer a spicy flavor, you can use the Spicy version of Sogno Toscano pecorino cream).
- Then add 4 tablespoons of grated Parmesan cheese, 1 tablespoon of dried fruit (pine nuts, hazelnuts, almonds or pistachios), 2-3 tablespoons of whipping cream, salt and pepper.
- Blend and serve the mousse with slices of toasted bread and fresh vegetables, or use it to fill vol-au-vents.
