Antipasto de verona

Yield: 6 servings

Measure Ingredient
2 mediums Radicchio heads
¼ pounds Prosciutto or Bresaola in thin strips
1 medium Celery root; in thin sticks
¼ pounds Parmesan cheese; in wedges
Extra virgin olive oil

Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.

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