Antipasto De Verona Recipe
2 medium radicchio heads
1/4 lb prosciutto or bresaola in thin str, ips
1 medium celery root, in thin sticks
1/4 lb parmesan cheese, in wedges
1 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.
to Appetizer Recipes
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