The recipes

Tartar of San Daniele Jambon and marinated Treviso radicchio

Friuli Venezia Giulia

The recipe

Ingredients (for 4 people):

Treviso radicchio: 1 bunch
Red wine: 250 ml
Water: 250 ml
1 pinch of chopped parsley
San Daniele ham: 120 gr
Parsley leaves for the garnish

Take the leaves off the Treviso radicchio 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 San Daniele ham, 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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