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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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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