Antipasto di Verona

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


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.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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