This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Antipasto De Verona

x

2 md Radicchio heads
1/4 lb Prosciutto or Bresaola
- in thin strips 1 md Celery root; in thin sticks
1/4 lb Parmesan cheese; in wedges
Salt Pepper 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.

How To make Antipasto De Verona's Videos

Relevant Articles

Menu