Italian aperitivo radish
In this recipe the sweetness of the preserved meats compliment the freshness of the radishes, creating a seriously tasty snacking plate.
Serves: 20 pieces
Cooking time: 5 minutes
- 10 slices of mixed italian preserved
- Meats such as speck, bresola and prosciotto
- A splash of olive oil and red wine vinegar
- Black pepper
- 20 French breakfast radish
Slice the meats into ribbons and wrap a ribbon around each radish. Lay on a serving plate and drizzle with olive oil, a splash of red wine vinegar and a grind of black pepper.