Coppa with celery rémoulade and Pecorino

AT A GLANCE

  • Serves 2 people

  • 1 celery heart, stalks cut into 8cm lengths, then thinly sliced lengthways
  • ½ bunch of chives, cut into 5mm lengths
  • 10 thin slices of mild coppa (see note)
  • To serve: Pecorino 1 anno, shaved (see note) and crusty bread
  •  
  • Rémoulade
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 2½ tsp Dijon mustard
  • 125 ml (½ cup) olive oil
  • 1½ tsp wholegrain mustard
01   For rémoulade, process egg yolks, lemon juice and Dijon mustard in a food processor until smooth. Add olive oil, one drop at a time, then in a thin, steady stream until incorporated. Season to taste with sea salt and freshly ground black pepper, then stir through wholegrain mustard.
02   Place celery in a bowl of iced water and stand for 1 minute to crisp, then drain well, pat dry and combine in a bowl with chives and enough rémoulade to coat. Arrange coppa on a platter, place celery rémoulade in centre and serve with extra rémoulade, Pecorino and bread to the side.
Note Coppa is cured pork shoulder or neck. Pecorino 1 anno is year-old sheep's milk cheese. Both are available from Italian delicatessens. If Pecorino is unavailable, substitute with a mature sheep's milk cheese.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

BOTTLE-AGED MARSANNE. , suggested by MAX ALLEN

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