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“.