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Savory Crumble with Mortadella and Pistachios

17/11/2023

The savory crumble with mortadella and pistachios is a tasty rustic dish, perfect for an aperitif or a picnic. Here’s how to prepare this delicious variant.

Ingredients

  • 250 grams of type 00 flour
  • 150 grams of cold butter, cubed
  • 2 egg yolks
  • 1 pinch of salt
  • 100 grams of grated Parmesan cheese
  • 150 grams of ricotta
  • 200 grams of mortadella, sliced
  • 100 grams of shelled and chopped pistachios
  • Black pepper to taste

Preparation

  1. Begin by preparing the savory “pâte brisée.” In a bowl, pour the flour and add the cold butter cubes. Then, work the mixture with your fingertips until you get a sandy mixture.
  2. Incorporate the egg yolks and grated Parmesan cheese, adding a pinch of salt. Form a ball with the dough, wrap it in cling film, and put it in the refrigerator for about 30 minutes.
  3. In the meantime, mix the ricotta with a pinch of black pepper and, if you like, an extra touch of Parmesan. This will be the creamy base of the filling.
  4. Prepare the mortadella by cutting it into strips or cubes and roughly chop the pistachios.
  5. Take the pâte brisée from the refrigerator and divide it into two parts, one slightly larger than the other.
  6. Roll out the larger portion between two sheets of parchment paper, giving it a round shape, and create the base of the crumble to be placed in a baking pan previously lined with parchment paper.
  7. Spread a layer of ricotta on the pâte brisée base, then add the mortadella and chopped pistachios.
  8. Roll out also the second part of pâte brisée and crumble it on top of the filling.
  9. Bake in a preheated oven at 180 °C (356 °F) for about 30-35 minutes until the surface is golden and crispy.
  10. Let it cool slightly before serving.

Curiosity

The “sbriciolata” is a rustic variant of the original sweet crumble, typical of Anglo-Saxon cuisine. By substituting sugar and fruit with savory ingredients, you get a versatile dish suitable for any time of the day. In Italy, it can be considered a relative of the “tortino” or quiche, with a peculiarity: its “crumbled” topping that makes it unique! Mortadella and pistachio are a typical combination of Emilian gastronomy, particularly from Bologna, where mortadella is a true institution.