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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I made a take on this tonight
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Cacio e pepe with pistachio pesto & lots n lots of crushed pistachios.
If it’s got pistachios in it, it’s Sicilian 
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Sicilian style cauliflower salad, yellow and white in vinaigrette with peperoncino. Also, fennel, red onion, capers, yellow raisins, cracked Castelvetrano olives, mint leaves; this is nice with chunks of tuna but today I will probably grill shrimp to have on top or along side. Some rustic toasted sourdough will find its way to the table.
ETA…How could I forget that there was garlic!
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Gorgeous plate, and it sounds delicious!
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Thank you, this is also nice with swordfish chunks.
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The two most popular fish in Sicilian cuisine. I prefer swordfish over tuna.
Yup!
I read about this cookbook in the article accompanying this recipe:
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Just as long as they don’t throw carrots in the caponata 
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I’m making stuffed tomatoes tonight. I’ve always made Greek-style rice-stuffed or meat and rice-stuffed tomatoes. This will be a change! Breadcrumbs, capers and cheese.
