Grissini With Salami, Prosciutto and Pickled Radicchio

Adapted from Polpo, London

With a bit of polishing, aperitivo essenziale is transformed from elemental snack into elevated grazing. Wrap grissini with tangy marinated radicchio and prosciutto and lay out oil-preserved anchovies for a bit of extra visual flair.


Yield: 20 grissini

  • 3/4 cup white wine
  • 3/4 cup white wine vinegar
  • 4 juniper berries
  • 20 radicchio leaves
  • 1/2 cup extra-virgin olive oil
  • 20 Italian grissini, see Editor's Note
  • 10 thin slices of salami
  • 10 thin slices of prosciutto

  1. In a saucepan, bring the white wine, white wine vinegar, and juniper berries to a boil over medium heat.
  2. When the liquid is bubbling, submerge the radicchio leaves and let boil for 5 minutes.
  3. Meanwhile, pour the olive oil into an airtight container.
  4. Take the white wine mixture off of the heat, remove the radicchio with tongs, and gently shake off any excess liquid.
  5. Place the pickled leaves in the olive oil and store in the refrigerator until ready to use so that they retain their color and flavor.
  6. Drain the leaves of any excess oil before using.
  7. Starting at the top of each grissini, wrap with a piece of salami or prosciutto, and then wrap with a radicchio leaf.
  8. Repeat for all remaining bread sticks.
Editor's Note

Italian grissini can be purchased at Italian specialty stores or most whole grocers.