Soppressata Bundles with Radicchio and Goat Cheese

Photo: Antonis Achilleos

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.

Yield: 2 dozen cones
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 20 Minutes


Ingredients

  • 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

Preparation

  1. 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.
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