This was presented to us as part of an antipasto platter at Ristorante Diana in Bologna. It may not look like much, but the flavor is ethereal. We devoured it on grilled bread and could have made a meal of this alone. This is obviously not an exact recipe. Use your eyes and taste as you go. You’ll know when you’ve got it right.
1 small hunk of mortadella
extra virgin olive oil
toasted pistachios (optional)
crusty bread, toasted or grilled
Cut the mortadella into medium cubes. Place the mortadella in a food processor or strong blender, and blend until it turns into a paste. Then add olive oil while blending until the mixture is emulsified. Remove the mixture to a bowl and mix in the toasted pistachios. Spread on grilled bread and enjoy.