Rovagnati and Celebrity Chef Tommaso Iorio

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Are you are fan of charcuterie? When two stalwarts of the culinary world come together, it’s bound to create ripples. The leading charcuterie brand, Rovagnati, has teamed up with the globally recognized Celebrity Chef Tommaso Iorio, promising a feast of flavors for the forthcoming festive season.

Rovagnati and Celebrity Chef Tommaso Iorio Present Charcuterie Masterpieces

About Chef Tommaso Iorio

Hailing from the picturesque vineyards of Chianti, Italy, Chef Tommaso Iorio’s love affair with food began amidst the rustic charm of his grandmother’s kitchen. There, he absorbed the intricate nuances of Italian cuisine, laying the foundation for an illustrious career.

A proud alumnus of the Istituto Technico Agrario di Firenze alle Cascine in Florence, Chef Iorio combined his traditional Tuscan culinary knowledge with modern twists.

This blend led to the creation of ‘Tuscany at Home’, where the essence of Tuscan dining meets the glitz and glamor of celebrity homes, offering a truly immersive experience.

Working in Los Angeles

While based in Los Angeles and having earned accolades internationally, Chef Iorio has now brought his expertise to craft dishes using Rovagnati’s premium Paolo Rovagnati Line.

The culinary lineup promises a mesmerizing trip for the taste buds with dishes such as Puff Pastry Shells, Mezze Maniche Pasta, Prosciutto Crudo Rolls, Mushroom Ragu, Asparagus Prosciutto Crudo, and Vintage Tortellini.

About Rovagnati

A beacon of Italian charcuterie excellence, Rovagnati has been synonymous with premium Italian charcuterie since 1943. Produced in Italy but finely sliced to perfection in the U.S., Rovagnati represents the zenith of Italian technical mastery in charcuterie.

Founded by Paolo Rovagnati, the brand was born out of a vision to blend traditional Italian flavors with innovative culinary techniques, resulting in an authentic yet novel gastronomic experience.

From the iconic Prosciutto Cotto, endearingly referred to as “Gran Biscotto”, to masterpieces like Prosciutto Crudo, Mortadella, Hot Soppressata, Salame Milano, and Salame Napoli, Rovagnati stands as a testament to Italian salami superiority.

With food safety and technological innovation at the forefront of its ideology, Rovagnati guarantees a delicious and safe charcuterie experience.

Puff Pastry Shells with Paolo Rovagnati Mortadella Mousse and Toasted Pistachios

One of the most anticipated dishes emerging from this partnership is the Puff Pastry Shells with Paolo Rovagnati Mortadella Mousse and Toasted Pistachios.

Suitable for diverse occasions, from tailgating events to grand holiday feasts, this recipe is a showcase of Chef Iorio’s culinary brilliance intertwined with Rovagnati’s unparalleled quality.

Ingredients for Puff Pastry Shells

  • 10 oz sliced Paolo Rovagnati Mortadella
  • ½ cup fresh ricotta
  • 1 or 2 spoons of grated Parmigiano Reggiano aged 18 months
  • 1 spoon of fresh cream
  • 2 tbsp roasted shelled pistachios, chopped
  • 10 ready-to-use puff pastry shells
  • Fresh chives

How to Make Puff Pastry Shells

Here is a step by step guide for making Puff Pastry SHells with Paolo Rovagnati Mortadella:

Step One: Combine Chese and Cured Meat

Combine diced Paolo Rovagnati Mortadella, fresh ricotta, and grated Parmigiano Reggiano in a mixer.

Step Two: Blend Ricotta and Paolo Rovagnati Mortadella

Blend until achieving a smooth and consistent texture.

Step Three: Add Cream to Create Mousse

Add fresh cream and continue blending to create a velvety mousse. Adjust seasoning with salt.

Step Four: Roast Pistachios

Lightly toast pistachios and mix a portion into the mousse, reserving some for garnish.

Step Five: Prepare Pastry Shells

Prepare puff pastry shells or toasted bread slices.

Step Six: Transfer Mouse to Pastry Shells

Transfer the mortadella mousse into a pastry bag, fill the pastry shells, or top the croutons. A spoon can be used alternatively.

Step Seven Garnish and Serve

Garnish the mousse with remaining chopped pistachios and, optionally, finely chopped chives. If making ahead of time loosely cover the pastry shells with a lightly damp paper towel to prevent them from drying out.

Serve immediately, or chill in the refrigerator for up to 24 hours

Step Eight: Enjoy!

Enjoy your Puff Pastry Shells with Paolo Rovagnati Mortadella Mousse and let your tongue experience all the delicious flavors and textures of this unique dish.

Chef Tommaso with Recipe

What to Serve With Puff Pastry Shells?

Puff pastry shells are a delicious treat and can make small dishes even more sophisticated. They can be served on their own as an appetizer or as part of a larger meal, such as a charcuterie board paired with Rovagnati’s Paolo Line products.

Puff pastry shells are also perfect for pairing with panini sandwiches, cheeses, salads and more! Enjoy this unique treat this holiday season with the entire family.

Here Are Some Great Charcuterie Foods for Your Next Charcuterie Board:

Time to start arranging your charcuterie board. Try the following foods…the greater the variety, the better the flavor.

Meats

  • Cold Cuts
  • Genoa Salami
  • Prosciutto
  • Cured Meats
  • Chicken
  • Pork
  • Sausage

Cheeses

  • Parmigiano Reggiano
  • Blue Cheese
  • Goat Cheese
  • Gouda
  • Ricotta

Fresh Fruit

  • Strawberries
  • Blueberries
  • Raspberries
  • Grapes

Dried Fruit

  • Dried apricots
  • Dried Cranberries
  • Figs

Nuts

  • Nuts and Seeds
  • Pistachios
  • Walnuts
  • Almonds
  • Sunflower seeds

Crackers and Bread

  • Pita Chips
  • Crusty Baguette
  • Water Crackers
  • Rye Bread Rounds.

Vegetables

  • Cherry tomatoes
  • Celery Sticks
  • Carrots
  • Cucumbers

Honey, Olives and Pickles

A touch of sweetness can be added with a drizzle of honey. Olives and pickles are a great way to add some saltiness and texture to the board.

A Fantastic Charcuterie Board Appetizer

In a pioneering stride, Rovagnati has also unveiled the No-Nitrites Ever Salami Line, championing a health-conscious approach without compromising on taste and quality.

These cured meats combined with soft cheeses, hard cheeses, fresh fruit and fresh herbs make for the best charcuterie boards and appetizer cuisine options.

As Chef Tommaso Iorio articulates, “Rovagnati’s legacy and their unparalleled meats fuel my creative culinary endeavors, helping me forge dishes that leave an indelible mark.”

Founded in Milan by Paolo Rovagnati, this brand has maintained its commitment to excellence, underpinned by an impeccable blend of tradition, innovation, and sheer quality. Now available in over 3,000 U.S. stores, the extensive Paolo Rovagnati Line is set to tantalize even more palates.

For a deeper dive into the world of Rovagnati and its offerings, check out rovagnati.us.

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