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Antipasto de Verona


Serving Size : 6

2 medium radicchio heads
1/4 pound Prosciutto or Bresaola, in thin strips
1 medium celery root, in thin sticks
1/4 pound Parmesan cheese, in wedges
salt and 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.

Per serving: 89 Calories (kcal); 6g Total Fat; (57% calories from fat); 8g Protein; 1g Carbohydrate; 15mg Cholesterol; 370mg Sodium
Food Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.