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San Daniele, Celery Root, and Montasio Wraps

A web-exclusive recipe from Italian Cooking and Living

  • 1 celery root
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • salt and freshly ground black pepper
  • 24 thin slices Prosciutto di San Daniele
  • 24 thin slices young Montasio cheese (can substitute with Asiago cheese)
  • Peel and julienne the celery root in a food processor and toss with the extra-virgin olive oil and mustard. Season with salt and pepper. Top the slices of Prosciutto di San Daniele with a slice of Montasio cheese, and spread the celery root mixture over the cheese. Roll the Prosciutto into bundles. Serves 6

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    The Magazine of La Cucina Italiana