The radish is a favourite in many Italian recipes and food markets thanks to its crisp texture and peppery flavour. In this recipe the sweetness of the preserved meats compliment the freshness of the radishes, creating a seriously tasty snacking plate.
|10 slices of mixed italian preserved meats such as speck, bresola and prosciotto|
|20 French breakfast radish|
|A splash of olive oil and red wine vinegar|
Step by step
- Slice the meats into ribbons and wrap a ribbon around each radish.
- Lay on a serving plate and drizzle with olive oil, a splash of red wine vinegar and a grind of black pepper.