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Antipasto de Verona

2 md Radicchio heads
1/4 lb Prosciutto or Bresaola in 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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