Smoked pork carpaccio, Tête de Moine, Martini celery
- 1 Tête de Moine
- 450g smoked pork
- 1 celery stick
- 30g butter
- 40ml Martini
- Extra virgin olive oil
- Slice the smoked meat and place 110g on each plate.
- Clean the celery, remove any strings and cut it into cubes (brunoise).
- Melt the butter in a non-stick pan until it goes a hazelnut colour, then add the celery and after 30 seconds the Martini. Soften and remove from the heat. (This should take a maximum of 1.5 minutes). Allow to cool to room temperature.
Using the girolle, create 4 small rosettes to be placed in the centre of the meat, then pour the celery and Martini onto the cheese and meat as desired. Finish with crushed pepper and a drizzle of extra virgin olive oil.