Puff Pastry Grissini with Prosciutto di Parma and Poppy Seeds
Pancetta with Montasio,
Chicory and Anchovy Salad
Remove any tough outer leaves of the chicory, wash the remaining leaves and put to soak in cold water for at least half an hour. In the meantime, remove the rind and dice the Montasio. Heat two tablespoons of olive oil in a small non-stick pan and fry the peeled clove of garlic until it turns golden. Remove the garlic and add the anchovy fillets, frying them gently for a couple of minutes. Drain the chicory, dry it thoroughly and then chop it. Divide the Pancetta and the diced Montasio between the plates, then add the chicory and dress it with the anchovies in the oil. No salt required.