Pistachio and mortadella Bologna PGI schiacciatine

• 150 g of 00 flour
• 50 g pistachio flour
• Approximately 70 g of water at room temperature
• 50 g of extra virgin olive oil + more for brushing the surface
• 1 teaspoon fine salt
• semolina for the pastry board

INGREDIENTS (for the PGI mortadella mousse)

• 250 g of Mortadella Bologna (a whole piece)
• 100 g of cow's ricotta
• 20 g grated parmesan cheese
• Approximately 70 g of whole milk
• pistachio grains to taste

• In a large bowl, add the flours, salt, extra virgin olive oil and water (add it gradually, you may need less depending on the type of flour); mix well with a spoon to absorb the flour.
• Pour the dough onto a pastry board dusted with semolina and knead for a short time to obtain a well-blended dough.
• Let it rest for a few minutes and in the meantime line a baking tray with baking paper.
• We turn on the oven to 220°.
• Roll out the dough thinly on a sheet of baking paper and use the pastry wheel to cut out squares of about 5 or 6 cm.
• Brush with extra virgin olive oil and bake for about 7 minutes.
• Let's prepare the mortadella mousse:
• cut the Mortadella Bologna into cubes and blend it with the ricotta, the grated parmesan, adding the milk little by little until it reaches a soft and velvety consistency.
• Place the mixture in a piping bag with your preferred nozzle.
• We take the schiacciatine out of the oven and once they have cooled we spread the mousse on the surface.
• We complete with chopped pistachios.
• ALTERNATIVE:
• Divide the dough into balls of about 40 grams. Roll out one ball at a time using a rolling pin (you can also use 2 sheets of baking paper, one under the dough and the other on top, and then roll out the rolling pin). Place it in the pan and brush with extra virgin olive oil. Cook as in the previous step. Once cooled, you can serve them with slices of Bologna mortadella.