Antipasto di Verona
Ingredients:
2 medium radicchio heads
1/4 lb prosciutto or bresaola cut into thin strips
1 medium celery root; in thin sticks
1/4 lb 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 cheese. Season to taste with salt, freshly ground black pepper and virgin olive oil. Serves 6.