For the extraction of the mortadella:
Cut 1 cm slices of mortadella, obtain a mirepoix and put it inside the cooking vacuum bag. Cook for 2 hours at 85° c for a light extraction, cook for 12 hours at 85° c for a more intense extraction. Cook the pastry layers in water for 1 min and finish in the extraction of mortadella.
For the white dough:
Put all the ingredients in the planetary and knead for 5 min until the dough is smooth and ho-mogeneous. Place in a vacuum bag with a film and refrigerate for 2 hours.
For the mortadella cream:
Heat the cream to a temperature of 65 ° and add the mortadella cut in brunoise. Cook for 20 min and leave to infuse for 20 min. Blend in thermomix until you get a smooth and well homogeneous cream and put in a sac à poche. Keep in the fridge.
For pondicherry pepper emulsion:
Toast the pepper, add cream and milk and leave to infuse for 15 minutes. Blend and filter the sauce with a chinoise étamine, season with salt and keep warm.
For the red pasta:
Put all the ingredients in the planetary and knead for 5 min until the dough is smooth and ho-mogeneous. Pick up in a vacuum bag with film and put in the fridge to rest for 2 hours.
Conclusion of the dish:
Stretch out the pink pasta at a thickness of 1 mm. Stretch the white dough and form rolls of 2 mm, cut and make small dots of 2 mm in diameter and thickness. Stick together in order to recreate a slice of mortadella and pass the dough to the pastry machine to make the white dough stick, cut the slices of mortadella into disks with the dough cutter with a diameter of 7.5 cm, a disk of 8.5 cm and a disk of 9.5. Reserve each sheet on baking paper in an hermetic container in the refrigerator at 4°c. Cook the dough for 2 minutes in boiling salted water, drain it and pass it through the extrac-tion. Put 10 g of pistachio cream on the plate, add pepper, toasted bread crunch and mortadel-la cream. Serve with 20 g of pondicherry pepper infusion. Service temperature 65°c.