Subject: Antipasto De Verona
From: Dena Baker <[email-masked]>
Date: 14 Jul 1997 20:58:46 -0600
Newsgroups: rec.food.recipes

Antipasto De Verona

Categories: Appetizers, Italian
Yield: 6 servings

2 md Radicchio heads
1/4 lb Prosciutto or Bresaola
      cut into 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

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