Antipasto De Verona

This northern Italian appetizer is all about restraint and balance: just a few pristine ingredients arranged to let each one sing.

Bitter radicchio leaves form edible cups that cradle salty prosciutto ribbons and crisp celery root sticks, while shards of aged Parmesan add nutty richness.

A drizzle of your best olive oil and a few grinds of black pepper are the only adornments needed.

It’s the kind of simple, sophisticated start to a meal that says you know your way around an Italian kitchen.

Chef Tips

• Slice prosciutto thin: Ask your deli for paper-thin slices; thick prosciutto overwhelms the delicate balance
• Celery root prep: Peel deeply to remove all woody bits, then cut into thin matchsticks for crunch contrast
• Quality olive oil: Since you’re drizzling it raw, use your nicest extra-virgin; it makes the dish
• Serve immediately: Radicchio wilts and celery root browns; assemble just before serving

Variations

• Swap prosciutto for bresaola (air-dried beef) for leaner, more intense flavor
• Add shaved fennel or apple matchsticks for sweet crunch alongside celery root
• Try arugula instead of radicchio for peppery bite instead of bitter