Dice the mortadella, put it into a food processor, and blend it until it is coarsely chopped. Add the ricotta and blend at high speed. Add the Parmigiano and the brandy; blend again until you have a smooth, soft paste. Chill in the fridge for about two hours then serve topped with crushed pistachios. Combine mortadella mousse with sticks of crispy vegetables, such as carrots, celery, beetroot, or warm bread, piadina or unleavened bread, for instance. Are you ready to taste this unforgettable recipe?