Antipasto De Verona
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INGREDIENTS 2 medium Radicchio heads 1 pound Prosciutto or Bresaola, in thin strips 1 medium celery root, in thin sticks ¼ pound Parmesan cheese, in wedges Salt and pepper, to taste 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 with salt, pepper and olive oil to taste.