Biscotti Salati Mortadella e Pistacchi

1: In a bowl, create a well with the farina 00.

2: Add grated parmigiano and wine into the well.

3: Incorporate butter cut into pieces and mix quickly with your hands until you achieve a homogeneous and compact dough.

4: Add the granella di pistacchi and mix until evenly distributed.

5: Roll the dough between two sheets of parchment paper to prevent sticking and cut into biscuit shapes with cookie cutters.

6: Place all biscuits on a baking tray lined with parchment paper and bake in a preheated convection oven at 180° for about 10 minutes until cooked and golden.

7: Remove the biscuits and let them cool.

8: For the filling, cut the Mortadella Bologna IGP into small cubes and place it in a mixer with ricotta.

9: Blend the two ingredients until you obtain a smooth cream.

10: Transfer the cream to a bowl, place about a tablespoon on one biscuit, cover with a second biscuit, and press lightly to let the cream ooze out at the edges.

11: Decorate the cream that spills out of the biscuits with a little granella di pistacchi.