These sound intriguing.
I think I’ll make them according to my spuma weights, I like the ratio of a half / half better than the proportions at Mangia Bedda and the Parmesan is a nice underlying note. Maybe I’ll add some capers to the FP as well just a little chop.
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But I will be now!
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I’m not making this. I was just curious.
Take 2
These were made with half mortadella, half ricotta and gratings of Parmesan.
The yolks were also included at this time in the processor. In addition to salt and pepper, evoo and small capers were pulse chopped in the processor along with the mixture. I let the processor run prior to the capers, until the filling was completely smooth and silky. The pistachios were added just to the top of the filled egg and a mini mint leaf will be added at service. This is definitely more flavorsome than the original filling and I would recommend a blend of half and half of the mortadella and ricotta.
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I looked up the Mangia Bedda recipe for those following along while drooling. @Nannybakes your improved version looks and sounds spectacular!
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Thanks Gretchen, if you are a fan of mortadella I think you would enjoy this. As I said upthread, it’s pretty much what I make for a spuma for crostini without the egg yolks. Although I can imagine using the yolks and very fine dice (brunoise) the whites and using that on a crostini 
with a little fresh basil.
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Caponata (sans those dreaded carrots!) at a local Italian food festival.
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