Antipasto De Verona Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Radicchio heads,
1/4 lbs: Prosciutto or Bresaola in thin strips,
1 medium: Celery root, in thin sticks
1/4 lbs: Parmesan cheese, in wedges
Salt,
Pepper,
Extra virgin olive oil,
Directions:
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.
Source from luhu.jp
of prosciutto and celery roots. Top with wedges of Parmesan. Season
to taste with salt, freshly ground black pepper and olive oil.
Source from luhu.jp