Spuma di Mortadella Recipe

A couple of weekends past, I met with one of my popular blogger friends, Baby & Life, Yashy to celebrate her husband’s birthday. I don’t get out too often so it felt unreal to leave our home at 7pm to head to down to one of Toronto’s hippest joints, Birreria Volo. What a swell night of conversation, cheers, food and bevvies. Birreria Volo offers food, tapa’s style and an amazing beer list and fine Italian wines. I am officially hooked! One of the tapas I ordered was Mortadella Whipped Butter with Ricotta Spuma. It was amazing and I knew I had to make this at home. It’s such a tasty appetizer that takes minutes to prep and will be a hit at your future party!
My one twin loved it, she licked the spoon clean too.  I made garlic bread at home and spooned it carefully and enjoyed it with a glass of red wine.  But toast a baguette, add your own whipped butter and master the ‘quenelle” technique and wow your guests.

All you need is a food processor, mortadella, parmesan cheese, cream, nutmeg and salt and pepper!  Enjoy!  Check out more delicious mortadella pairings such as this mortadella mousse recipe on Cooking~ New York Times and other ways to enjoy spuma di mortadella on “We Are Never Full“.


Spuma di Mortadella

Prep Time 5 minutes
Servings 10


  • 12 oz (349 grams) mortadella, cubed
  • 4 oz ricotta cheese
  • 1/4 cup heavy cream
  • (optional) pinch of nutmeg, salt & pepper
  • 2 oz Parmesan Cheese (Parmigiano-Reggigano)


  1. Pulse the mortadella in a food processor until finely ground. Add ricotta, Parmigiano and cream. Blend until smooth. Add nutmeg, and season with salt and pepper to taste. Serve with thin slices of toasted ciabatta.




  1. Sapana V | 3rd Mar 17

    This Spuma di Mortadella looks delicious. I will try it. Thanks for sharing the recipe.

  2. Erica | 7th Mar 17

    I hope you do! Let me know what you think.

Leave A Comment

Your email address will not be published. Required fields are marked *