Pistachio and mortadella bowl with rosemary crackers

Start by chopping the needles from a sprig of fresh rosemary. Place the rosemary, water, fresh brewer’s yeast (dissolved at 37°C), flour, oil, and salt in the bowl of a stand mixer. Knead the ingredients until the dough is elastic and workable. Shape into a loaf. Place the dough in a large bowl and cover with plastic wrap. Let it rise, away from drafts, until doubled in size. This will take about 2 hours. After this time, roll out the dough to a thickness of about 2 mm using a rolling pin. Using a serrated pastry wheel or cookie cutter, cut out the crackers and place them on a baking sheet lined with parchment paper. Poke holes in the surface of the crackers and sprinkle with salt to taste. Bake the crackers at 200°C for about 12-14 minutes, until golden brown. Carefully remove the pan from the oven and let it cool.

Blend the pistachios until they’re finely ground. Coarsely chop the remaining pistachios and set aside. In a bowl, beat the cream until it forms a fairly firm mousse, add the pistachio powder and mix gently. Transfer everything to a piping bag and refrigerate.

Blend the ricotta and mortadella until creamy. Season with salt, stir, and refrigerate for at least 30 minutes.
Spread the mortadella cream and pistachio mousse into glass bowls, alternating layers and finishing with a dollop of cream. Sprinkle with chopped pistachios and serve with crackers.