Whipped Mortadella

There used to be an food blogger, Chicago-based realtor-by-day Peter, whose blog, The Roaming GastroGnome, was inspiring and entertaining. “I cook, she eats, we travel!”

But Peter’s blogging began dwindling as he began a professional career making sausage. I kid you not. This guy is a charcuterie expert.

His company is called SAUSAGE KÖNIG. Unfortunately, delivery at this time is only in Chicago. but for you lucky folks who live in Chicago, Peter is now catering, and runs the League Secrete des Gourmands dining series as well.

I’ve saved some of Peter’s recipes in my “pile,” waiting for a rainy day, which finally arrived. One of his recipes was whipped mortadella. Intrigued? I certainly was!

From Peter: “Such a snap to make and overall this dish shouldn’t take you more than 10 minutes. Basically take all of your ingredients and process in a food processor. The whipped mortadella is spreadable and great on crostini. It is the richest bologna you’ll ever have. Drizzle a little balsamic vinegar, or some mostarda for a touch of sweet acidity and oh my! A plate of these will definitely impress your guests, and you don’t need to tell them how simple it really is to make.”

This is the mortadella I purchased from my local deli Amazon.com

This recipe uses regular mortadella, not the variety containing pistachios.

Whipped Mortadella
Spuma di Mortadella

8 oz mortadella, cubed
1/2 c heavy cream
1/4 c grated parmigiano reggiano
Small pinch of nutmeg
Pinch of black pepper

Place the cubed mortadella in a food processor and process until chopped up and fine. Slowly add the cream in and process into a smooth paste, then blend in the cheese, pepper, and nutmeg.

Once you add the cream make sure you process the mixture well so it’s smooth. You may need to add a little more cream in order to achieve the desired consistency. Spoon into a ramekin and refrigerate until ready to serve.

Serve at room temperature with crackers or crostini.

This stuff is fabulous, and way more fun to eat this way.

I did end up adding a little more cream. It has a bit of a crumbly texture.

The only change I’d make is adding a tablespoon of soft butter to help the spreadability factor. Or, perhaps I could have processed the mortadella mixture longer.

I tried a cracker with a bit of balsamic drizzle and it was truly wonderful.

I will definitely be making this again, and doubling the recipe!

32 thoughts on “Whipped Mortadella

  • This sounds amazing. When I first looked at the photos of the recipe’s author I thought it was Evan Handler (the actor who played Harry on Sex and the City way back in the day). I think your butter idea would be a good addition. Stay safe!

    • Hi! We’re staying home, fortunately we’re retired, so it’s not so scary for us, and I can deal with occasional boredom. So much to do here, and at least gardening season has begun. I never thought about Evan Handler! But you’re right!

  • This reminds me of several recipes in a book by one of the Medeci family… One with foie gras, and the other with prosciutto. I loved it he uses mortadella, as it is readily available and not as expensive as foie gras or prosciutto! Definitely making events once I can entertain again! (Please, dear God, let that be soon…) Take good care of yourself, David

    • Oh I know! thank goodness my husband and I get along, as I can you you’re the same. What if you lived with someone you didn’t like?!! I hope domestic abuse cases don’t go on the rise… On a happier note, this is much less expensive, and really good! I think I didn’t blend as much as I should have… Fingers crossed for the end. Of the virus.

  • I swear Mimi, you came up with the most interesting recipes. I love mortadella and your spread looks great. I see if I can get the mortadella at Amazon. Stay safe and healthy.

    • Thank you. I always refer to Amazon as my local deli, cause I can get just about anything there! You stay healthy as well.

  • Wow! This is so completely new to me! So fascinating that one would come up with this, and it sounds so tasty! I think my fam would love this, but I might have to keep secret how it was made. Love the addition of balsamic and mustardo!

  • Ditto on Gerlinde’s comment: “you come up with the most interesting recipes!” Glad to hear you’re still feeling well and eating/cooking well too, Mimi. So far, so good at the lake. My hubby decided that bringing lunch from home was in order to avoid truckstops on his daily routes, so I made ham salad… not quite whipped mortadella, but he was happy. Oh what I wouldn’t give for a taste… except moving to Chicago. ;) Take care and be safe.

  • Yes. I am intrigued. I am keeping this recipe in my “pile” now for that (hopefully) not too distant future when friends ask me to come to dinner and “bring something”. GREG

    • Yeah! This would be perfect. I can’t wait till we can hang with friends. Our best friends live next door, and we just wave… ☹️

  • So refreshing idea and perfect to serve to guys once we’ll manage to gather and enjoy food and drinks again ! Thank you so much Mimi. Keeping this one definitely !

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