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 

Food & Wine
November 2012

Gallery

© Antonis Achilleos

Recipe Summary

total:
20 mins
Yield:
2 dozen cones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Suggested Pairing

Lively, fruit-forward sparkling wine.