Bring 60 ml white wine to the boil with 60 ml water and 30g caster sugar
Peel a raw red beetroot and use a mandoline to make very tin slices of beetroot, put them in a bowl and pour the boiling liquid over it. Marinate for 15 mins
Make the gremolata from 12g hacked parsley leaves, 1/2 grated clove of garlic, 40g hacked dried cranberries, the zest of 1 bio lemon and 3 tbsp olive oil. Season with salt and pepper.
Peel 100g pistachios, halve them and toast them in a dry pan
Whisk 120 g ricotta till fluffy, transfer to a piping bag
Start plating with 2 slices of Mortadella and 4 slices of marinated beetroot
Follow with the ricotta and gremolata.
Finish with the toasted pistachios, some cress and a bit of olive oil
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Mortadella carpaccio, ricotta, cranberry-gremolata Recipe
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