Antipasto de Verona
Author: Kitchens
  • 1 pinch salt
  • 1 pinch pepper
  • extra virgin olive oil to taste
  • 2 medium radicchio heads
  • 1/4 pound prosciutto or Bresaola in thin strips
  • 1 medium celery root; in thin sticks
  • 1/4 pound Parmesan cheese; in wedges
  1. 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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