Method:

• 1

  Remove the outer rind from the mortadella and dice it. Blend the mortadella cubes in the mixer until smooth.

• 2

  Add the ricotta and the pecorino, and blend again until the mixture becomes creamy, like a mousse. Place in the refrigerator for about 15 minutes.

• 3

  Finish off the mousse with a drizzle of oil, a generous sprinkling of chopped pistachios and freshly-ground pepper. Serve with the Scrikki.