Luca Ciano's Parmigiano Reggiano & Sage Biscotti with Mortadella Mousse & Aged Balsamic
Episode 4 of Luca’s Key Ingredient shone a spotlight on the king of Italian cheese, Parmigiano Reggiano. Luca Ciano's Parmigiano Reggiano & Sage Biscotti with Mortadella Mousse & Aged Balsamic is a savoury twist on the classic ice cream sandwich—perfectly crafted for those who prefer less sweet indulgences. Whip up this delicious recipe effortlessly with your Smeg Stand Mixer and Smeg Oven, the ultimate duo for your cheesy treat!
Catch the new season of Luca’s Key Ingredient, Sundays at 9:30am on Channel 10 or on demand.
Serves: 15
Prep Time: 10
Cook Time: 15
INGREDIENTS
1 tbsp fresh sage, chopped
15 g 30 months Parmigiano Reggiano, grated
50 g pistachio, roughly chopped
50 ml aged balsamic vinegar, to garnish
Biscotti
160 g ‘00’ or plain flour
90 g 18 months Parmigiano Reggiano, grated
100 g unsalted butter, soft
2 eggs
Pinch of salt
Mortadella Mousse
180 g mortadella, small diced
120 g cream cheese
60 ml fresh cream
METHOD:
1. Mix all of the ingredients to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap it in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes to 1 hour.
2. Meanwhile, preheat oven to 180°C.
3. Remove the dough from the fridge and slice it into 1 cm rounds. Discard the cling film from the shortbread edges and arrange the slices on a greased baking sheet. Top each slice with sage leaves. Bake for 10-12 minutes, or until golden.
4. Remove from the oven when the shortbread edges are pale gold. Immediately sprinkle with grated Parmigiano Reggiano and additional sage.
5. For the Mortadella Mousse, blend all the ingredients in a mixer until smooth. Check the seasoning and add a pinch of salt and pepper if needed. Transfer the mousse to a piping bag and set aside.
6. To assemble, pipe the mortadella mousse onto one biscotti, then gently place another biscotti on top to form a sandwich. Carefully roll the assembled biscotti in the chopped pistachios, then transfer to a serving plate. Garnish with a drizzle of aged balsamic vinegar.
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