For the vinaigrette
- 1 shallot
- 1 tbsp. Luxembourgish mustard
- 3 to 4 tbsp. white balsamic
- 5 tbsp. extra virgin olive oil
- 1 Mettwurscht
- 250 g broad beans
For the carpaccio
- 650 g smoked and cooked pork collar (“petit salé fumé et cuit“)
- salt and pepper to taste
- 2 red radishes
- 50 g GRANA PADANO shavings
- 4 sprigs of parsley
- mesclun sprouts for decoration
1. For the Mettwurscht Vinaigrette, peel and finely chop the shallot, add the mustard and white balsamic vinegar and mix with extra virgin olive oil. Season with salt and pepper to taste. Cook the Mettwurscht in simmering water and cut into very fine cubes (brunoise) once slightly cooled. Hull and wash the fresh beans and blanch them in boiling salted water and refresh in ice water.
2. Mix the warm Mettwurscht brunoise with the vinaigrette and add the beans at the end.
3. For the carpaccio of smoked and cooked pork collar, cut very thin slices with a slicer or a sharp knife and place them in the centre of a round plate.
4. Garnish with the vinaigrette and enrich with a few young sprouts, shavings of red radish and GRANA PADANO.
Recipe : Frank Manes