“Envelopes” of Red Radicchio with Smoked Goose Breast

Buste di Radicchio Rosso con Petto di Oca Affumicato

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Here is an antipasto that inevitably pleases. I have had different versions of it throughout the region, but the common denominators are the red radicchio, a smoked or air-cured meat, and an outstanding vinegar as a finishing flavor. You have a fair degree of latitude in making variations on this dish, based on what meat you have available and which vinegar you select. If you are using smoked breast of either goose or duck, a superb vinegar made from a single red wine grape (Cabernet or Mer