Salsa allo zafferano linea Sugosi® Surgital
Code T3002

Flaky pastry with mortadella di Bologna and pistachios, saffron mousse with rosemary flowers

Ingredients for 0 person

– 50 g flaky pastry

– 200 g fresh mortadella

– 50 g fresh ricotta

– 10 g chopped shelled pistachio nuts

– 200 g “I Prestigiosi” Sugosi® saffron sauce

– 30 g fresh cream

– fresh rosemary flowers


Cut the flaky pastry into rectangles or make discs.

Brush lightly with egg yolk and bake in the oven until golden and crispy.

Meanwhile, mix the mortadella and coarsely chop the shelled pistachios in the blender.

Let the saffron sauce melt, add the cream, strain and pour the mixture into the siphon.

Make the pastries by alternating crunchy flaky pastry, the mortadella with pistachios mixture and the saffron mousse. Garnish with rosemary flowers.


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