The recipes

Tartar of : Prosciutto of San Daniele PDO and Radicchio Rosso of Treviso PGI

Friuli Venezia Giulia

The recipe

Ingredients (for 4 people):

Radicchio Rosso of Treviso PGI: 1 bunch
Red wine: 250 ml
Water: 250 ml
1 pinch of chopped parsley
Prosciutto San Daniele PDO: 120 g
Parsley leaves for the garnish

Take the leaves off the Radicchio Rosso of Treviso PGI and marinate it, boiling for a few moments in a solution of equal parts of water and red wine. Drain it, dry it and let it cool.

Cut the slices of Prosciutto San Daniele PDO, sliced at a thickness of 3 mm, into very small cubes. Dress them lightly with a pinch of chopped parsley and a drizzle of extra-virgin olive oil.

Place the tartar in a finger food dish and border it with the stalks of marinated radicchio. Garnish with a few parsley leaves.

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