Homemade Parmigiano Reggiano baskets with Mortadella mousse | Carlo Florence chef

Ingredients

• 180 gr
• Robiola 100 gr
• Milk 1-2 tablespoons
• Fresh thyme
• 1-2 tablespoons of Parmesan cheese for each Parmesan basket
• Blend the mortadella with the robiola in the mixer adding the milk as necessary to make the mousse soft.
• In the end, you must get a creamy and homogeneous mixture.
• To prepare the Parmesan baskets start from the support: cut strips of parchment paper and make some squares, then place a generous spoonful of Parmesan in the center of each of them.
• Stuff the baskets with the help of a pastry bag and bring it to the table along with the mousse, perfuming everything with fresh thyme.
• Appetizers