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Soppressata Bundles with Radicchio and Goat Cheese
© Antonis Achilleos

Soppressata Bundles with Radicchio and Goat Cheese

  • SERVINGS: 2 dozen cones
  • FAST

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.

Slideshow: Tasty Snacks

  1. 1 small head of radicchio, finely shredded
  2. 5 peperoncini—stemmed, seeded and chopped
  3. 2 ounces fresh goat cheese, softened
  4. 1 teaspoon red wine vinegar
  5. 1 teaspoon extra-virgin olive oil
  6. 3 tablespoons pine nuts, toasted
  7. 24 thin slices of soppressata (4 ounces)
  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.

Suggested Pairing

Lively, fruit-forward sparkling wine.



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