Ingredients :

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Salame d'oca di Mortara 400g,
black fig mustard 60g,
'rapa' celery 200g,
mixed salad 80g,
sweet Pecorino cheese 60g,
spring onions 40g,
fresh tomatoes 100g,
shoots of alfa alfa 30g,
almond oil 50cl,
apple vinegar 20cl,
black pepper.

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Method :

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Milan restaurant menuFinely slice the salame and line aluminium 'timballi' dishes with them. Wash and finely slice 'a julienne' the onions and part of the celery. Add both to the mixed salad together with cubes of fig mustard cut previously.Fill the 'timballi' delicately with this salad mixture then close each and lay on a serving plate.

Prepare a vinaigrette with the apple vinegar, almond oil and black pepper. Dress the timballo with the remaining salad, the tomato slices, the flakes of pecorino cheese and the shoots of alfa alfa.

Decorate the antipasto with stems of Lemongrass or Cedronella. Pour the vinaigrette over the dish and finish the preparation with the 'chips', obtained from very fine petals of the celery which have been floured and fried. Serve at room temperature.