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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Spoon full of Delizia

spoons of mortadella and pistachios


For this finger food I decided to literally follow the recipe from Viviana Lapertosa. This woman is a talented chef, from my point of view. When I read this recipe I was very curious and I decided to try it. Honestly once the pistachio and parmesan wafer is prepared the rest is easy (ok a couple of things have changed … but only for  aesthetics reasons). So if you like you try too, it’s worth it. The only thing I want to say is that in the recipe there was no picture, but I am sure that this one done from Nick will make her happy. Have a good weekend everyone. I will spend mine hoeing the garden but at least after this finger food I feel a bit more posh! 

Ingredients 10 spoons
1 slice of mortadella sliced 1/2  cm thick
1 slice of bread
60 grams of shelled pistachios
60 grams grated parmesan cheese
Half a cup of balsamic vinegar.
How is works
In a pan bring the balsamic vinegar to the boil, lower the heat, reduce liquid to a thick syrup. Crush the pistachios add  Parmesan cheese. Pour spoonfuls of mixture onto a sheet of baking paper. Bake at 180 degrees for several minutes until the piles have turned into golden wafers. Allow to cool and set aside. Cut the mortadella and bread in to cubes the same size. In a frying pan fry the bread on both sides .Lay out the spoons, on the bottom pour a drop of the reduced balsamic vinegar ,place  a cub of mortadella on top , followed by the cube of  bread, add the pistachio wafer and  balsamic vinegar again. Serve.

1 comment to Spoon full of Delizia

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