Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce

Name: Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 slice Thin coarse-textured bread, lightly oven-toasted; 591 milliliters heavy cream; 454 grams mortadella, cut into 1/2-inch dice; 118 milliliters brandied cherries, drained of most of their juices, or dried cherries, raisins or slivers of candied orange zest; 473 milliliters freshly grated Parmigiano-Reggiano; 8 servings Freshly cracked pepper; 473 milliliters red wine; 1 Tbsp sweet butter; 2 Tbsps walnut liqueur; 237 milliliters walnut halves; 1 teaspoon aceto balsamico

Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce might be just the Mexican recipe you are searching for. This recipe makes 8 servings with 722 calories, 23g of protein, and 61g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up aceto balsamico, orange zest, freshly cracked pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours and 10 minutes.

Instructions

Warm the cream in a saucepan over low heat until it approaches a simmer.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add the Parmigiano, stirring constantly to melt it completely.

Ingredients you will need

Parmigiano Reggiano

Remove the cream and cheese mixture from the heat and add 1 teaspoon of the vinegar and a few generous grindings of pepper.

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Vinegar

Cheese

Pepper

Cream

Place the mortadella pieces into a food processor and pulse until finely chopped. With the motor on add the cream mixture in a slow steady stream until all cream has been taken in.

Ingredients you will need

Mortadella

Cream

Equipment you will use

Food Processor

Taste for seasoning and pour into 6 or 8 individual dishes -- the white-fluted souffle type or any "pudding" dish. Cover tightly with plastic and refrigerate for several hours to set.

Ingredients you will need

Seasoning

Meanwhile, build the sauce. In a medium saucepan, reduce the red wine by half its volume; lower the flame and add the cherries, gently simmering together for 5 minutes.

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Cherries

Red Wine

Sauce

Equipment you will use

Sauce Pan

Add the butter and simmer for another minute.

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Butter

Off the heat, add the remaining tablespoon of vinegar and the walnut liqueur, stirring well to blend. Set aside.

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Liqueur

Vinegar

Walnuts

Remove the mousse from the refrigerator 1/2 hour before serving.

Place the individual dishes on large, flat plates.

Place some walnut halves and a few pieces of toast on each plate and drizzle the warm cherry sauce over the mousse.

Ingredients you will need

Walnut Halves

Cherries

Sauce

Toast

At the table, a little of the mousse and its sauce is spread on toast and topped with a piece of walnut.

Ingredients you will need

Sauce

Walnuts

Toast

Equipment

Sauce Pan

Food Processor

Ingredients

Servings:

1slice

Thin coarse-textured bread, lightly oven-toasted 591milliliters

heavy cream 454grams

mortadella, cut into 1/2-inch dice 118milliliters

brandied cherries, drained of most of their juices, or dried cherries, raisins or slivers of candied orange zest 473milliliters

freshly grated Parmigiano-Reggiano 8servings

Freshly cracked pepper 473milliliters

red wine 1Tbsp

sweet butter 2Tbsps

walnut liqueur 237milliliters

walnut halves 1teaspoon

aceto balsamico

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.

Archery Summit Willamette Valley Pinot Noir

Fiercely aromatic, this wine boldly blends a pair of unique Willamette Valley subappellations under a single cork. Its presence is immediately felt in the form of a perfume-driven and penetrating aroma of fennel, mulberry, and dried anise. On the palate, the Pinot Noir is firm and vivid, with an abundance of bramble and wild huckleberry notes.Fusing the elegance of the Dundee Hills, the raw muscle of the Eola-Amity Hills, and the dark-fruited nature of Shea Vineyard, this wine epitomizes the spirit of the valley. With slightly firm tannins and an underlying brightness, it is a full, balanced, and deservedly outspoken Pinot Noir. The remarkable 2018 vintage celebrates balance, texture, and intense color, and this wine neatly expresses all of the above.