Fine layer of pastry cooked in extraction of mortadella, pistachio cream and infusion of pepper

Preparation time: 5 hours


people 4


Preparation time: 5 hours

people 4


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.


    For the extraction of the mortadella
  • 1,2 L microfiltered water
  • 300 g mortadella Pasini
    For the white dough
  • 100 g of "gran pasta petra" flour
  • 50 g microfiltered water
  • 15 g pasteurized albumen
  • 1 gr of salt
    For the mortadella cream
  • 100 g Mortadella
  • 100 g sour cream
  • 1 g salt
  • 1 spin of pepper with the pepper grinder
    For pondicherry pepper emulsion
  • 50 g sour cream
  • 100 g of milk
  • 2 g of pondicherry pepper
  • Salt
    For the red pasta
  • 600 g cooked beetroot, extracted to 110 g
  • 550g flour 00
  • 200 g yolk
  • 10 g extra virgin olive oil
  • 5 gr salt
  • 10 g cold water