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Soppressata Bundles with Radicchio and Goat Cheese

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

  • Total Time:
  • Servings: 2 dozen cones

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  • 1 small head of 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

  • 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.

Photo © Antonis Achilleos Published November 2012

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