Christopher Lee
VP – Culinary Operations & Restaurant Development
Wynn Las Vegas and Encore
Mortadella Focaccia with Ricotta Cheese, Pesto and Pistachios
Recipe courtesy of Christopher Lee
Sponsor: La Brea Bakery
Servings: 4
Ingredients
Basil Pesto:
- ½ c extra-virgin olive oil
- ½ c grapeseed oil
- 1 c grated Parmigiano-Reggiano
- ½ c pine nuts
- 1 clove garlic
- 1 qt packed basil leaves
- Salt and pepper, as needed
Mortadella Focaccia:
- 1 slab La Brea Bakery® ¼ Sheet Focaccia Bread, frozen
- 2 c ricotta cheese
- Black pepper, as needed
- 1 lb sliced mortadella
- 6 oz Basil Pesto
- 1 c pistachios, chopped
- 2 oz extra-virgin olive oil
Directions
Basil Pesto:
- Put the olive oil, grapeseed oil, Parmigiano, pine nuts and garlic into a blender and blend until smooth. Place the blender with the purée into the refrigerator for 1 hour.
- After 1 hour, add the basil leaves and blend until a nice pesto forms. If the pesto is too thick, add a little more oil. It needs to be spoonable. Season with salt and pepper.
- Keep very cold and cover the surface of the pesto with plastic wrap to prevent browning.
Mortadella Focaccia:
- Bake the frozen focaccia in a 375°F oven for 15 to 18 minutes.
- Allow it to cool and cut into 6 x 4-in portions. Slice them in half horizontally.
- Spread the ricotta cheese on the bottom of each bread half and then grind some pepper on top.
- Divide the mortadella between the sandwiches.
- Spoon the Basil Pesto over the mortadella.
- Garnish the sandwiches with pistachios and oil and put the top halves of the bread on.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
