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• 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.

Plating:
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.