What is a proper starter?
When I order a starter at the restaurant, I wish to get two things together: unusual combination of ingredients and spot on presentation.
Because with the starter you can be more daring than with a main dish. When you see it in the plate you have to say:"wow!" and when you taste it you have to think: "what a surprise!"
For this milfoil I've used a donkey's salami, quite unusual, with a sharp taste and not fatty at all.
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• 3 fogli di pasta fillo
• onion chutney
• canestrato foggiano sheep cheese
• donkey salami
• 8 asparagus
•  Kala Namak salt
• olive oil

Boil the asparagus briefly and remove the hard part. Blend the tails of the asparagus with oil and salt and make a sauce. Put together three sheets of phyllo, cutted into 5x5 cm squares and brush the surface with oil. Place them on a baking sheet and bake at 180° for a few minutes, just the time they get golden.
Now on a serving dish lay down the first square of phyllo, add the asparagus's sauce, then the cheese and only in the end the salami. Cover with the phyllo and make another layer.
Finally place all the ingredients on top, garnish with the asparagus tips and sprinkle with onion chutney.



Millefoglia di salame d'asino su chutney di cipolla


Ma cos'è un antipasto?
Per me,  quando penso ad un antipasto,  voglio due cose insieme: accostamenti inusuali e belle presentazioni. Sull'antipasto, contrariamente ad un piatto principale, si può osare, deve sparire in due bocconcini e gli ingredienti possono anche non essere facilmente riconoscibili. Quando lo vedi nel piatto devi dire "wow!" e mentre lo assaggi devi pensare "ah però!".
Per questa millefoglie io  ho utlizzato un salame di asino, abbastanza raro, con un gusto più deciso ed al contempo è molto magro.


Ingredienti per 2 persone:

• 3 fogli di pasta fillo
• chutney di cipolla
• canestrato foggiano
• Salame d'asino
• 8 asparagi
• sale Kala Namak
• olio di oliva