Spuma di Mortadella

• 12 ounces mortadella, cubed
• 4 ounces ricotta cheese
• 2 ounces Parmigiano-Reggigano
• 1/4 cup heavy cream
• Pinch of freshly ground nutmeg
• Sea salt
• black pepper

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

mortadella, ricotta cheese, reggigano, heavy cream, ground nutmeg, salt, black pepper

Taken from cooking.nytimes.com/recipes/1013228 (may not work)