Mortadella Pate

Directions

1. 1
   Melt the butter in a large, deep saucepan.
2. 2
   Whisk in the flour and cook for 3 to 4 minutes, continuing to whisk until well combined; it should look like wet sand.
3. 3
   Add the chicken stock and continue to cook for another 3 to 5 minutes.
4. 4
   Remove from the heat and set aside.
5. 5
   Puree the large chunks of mortadella in a food processor until very smooth, then add the butter-flour mixture and continue pureeing until the mixture is homogeneous.
6. 6
   Scrape down the sides of the food processor and check the consistencyit should be very smooth.
7. 7
   Transfer the puree to a large mixing bowl and add the diced mortadella, along with a third of the whipped cream.
8. 8
   Gently combine the whipped cream into the mixture; repeat twice more.
9. 9
   What youre looking for is a homogeneous mixture without any streaks of cream.
10. 10
    Transfer the pate to a serving dish and sprinkle with pistachios.