In a mixer, add the Paolo Rovagnati Mortadella diced in 1 cm sized cubes, ricotta, and grated Parmigiano Reggiano.

Blend everything together until a homogeneous and non-lumpy consistency is reached.

Add the cream and continue to blend to obtain a mousse. Adjust with salt.

Lightly toast some dried pistachios, add some to the mousse (mix by hand) and save others for garnish.

Next prepare the pastry shells or use sliced ​​and toasted bread as croutons.

Transfer the mortadella mousse into a pastry bag and fill the pastry shells or top the croutons. A spoon can be used in place of a piping bag.

Top the mousse with the remainder of chopped pistachios, and serve immediately. If desired, add some finely chopped chives and ground pink pepper on top.