Recipe n°39

Smoked pork carpaccio, Tête de Moine, Martini celery


  • 1 Tête de Moine
  • 450g smoked pork
  • 1 celery stick
  • 30g butter
  • 40ml Martini
  • Salt
  • Pepper 
  • 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. 

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