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.
Grissini With Salami, Prosciutto and Pickled Radicchio
Adapted from Polpo, London
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
- In a saucepan, bring the white wine, white wine vinegar, and juniper berries to a boil over medium heat.
- When the liquid is bubbling, submerge the radicchio leaves and let boil for 5 minutes.
- Meanwhile, pour the olive oil into an airtight container.
- Take the white wine mixture off of the heat, remove the radicchio with tongs, and gently shake off any excess liquid.
- 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.
- Drain the leaves of any excess oil before using.
- Starting at the top of each grissini, wrap with a piece of salami or prosciutto, and then wrap with a radicchio leaf.
- Repeat for all remaining bread sticks.
Italian grissini can be purchased at Italian specialty stores or most whole grocers.