** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Line individual salad bowls with radicchio leaves.
2. Add equal portions of prosciutto and celery roots.
3. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Cheese, Celery, Beef, Olive Oil allergies.