Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!infeed1.internetmci.com!newsfeed.internetmci.com!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Dena Baker Newsgroups: rec.food.recipes Subject: Antipasto De Verona Followup-To: rec.food.cooking Date: 14 Jul 1997 20:58:46 -0600 Organization: home Lines: 24 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <33C43C9C.16@mediaone.net> Reply-To: bonzo@mediaone.net NNTP-Posting-Host: mack.rt66.com 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 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.