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.
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.