CHARCUTERIE CONES

By á-4084

SERVED AS SNACKS. REPLACE THE PEPPERS WITH GRAPPA-SOAKED RAISINS.
Add a sliver of aged provolone or shaved parmigiano reggiano to the cones. Drizzle finished cones with a good italian finishing oil. (I use Colavita Fruittata).

Ingredients

• 1 SHREDDED HEAD (SMALL) RADICHIO
• 5 STEMMED, SEEDED AND CHOPPED PEPERONCINI
• 2 OZ. FRESH GOAT CHEESE (I SUBSTITUTE ALOUETTE OR OTHER MILD HERB SPREAD)
• 1 TSP RED WINE VINEGAR
• 1 TSP EVOO
• 3 TBLS TOASTED PINE NUTS
• 24 SLICES (THIN) SOPPRESSATA

Preparation

Step 1

COMBINE ALL INGREDIENTS IS A BOWL.
ARRANGE 24 THIN SLICES SOPPRESSATA ON A WORK SURFACE.
MOUND RADICCHIO SALAD ON EACH SLICE.
ROLL THE SLICES INTO CONES AND PLACE SEAM SIDE DOWN ON A SERVING PLATTER. YOU CAN ALSO SECURE SEAM WITH A DECORATIVE TOOTHPICK.
MANGE!!!!