Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling—sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
1 head (small) radicchio, finely shredded
5 peperoncini, stemmed, seeded and chopped
2 ounces fresh goat cheese, softened
1 teaspoon red wine vinegar
1 teaspoon extra-virgin olive oil
3 tablespoons pine nuts, toasted
4 ounces (24 thin slices) soppressata
How to Make It
In a bowl, toss the radicchio with the peperoncini, goat cheese, vinegar, oil and pine nuts. Arrange the soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.