1 cup cooked small shrimp
1/2 cup crabmeat
1/2 cup fennel
2 tablespoons parsley leaves
1 small carrot, trimmed and peeled
2 tablespoons Filippo Berio extra-virgin olive oil
1/4 teaspoon hot red pepper flakes (optional)
Dash white or rice vinegar
Fine sea salt to taste
1 large head radicchio, separated into whole leaves
Cured black olives
Mince the shrimp and crabmeat together and place in a small bowl. Mince the fennel, parsley and carrot together and add to the shrimp mixture or use a food processor to mince the shrimp, crabmeat, fennel, parsley and carrot together. Stir in the olive oil, pepper flakes, if using, vinegar and salt to taste.
Divide and spread the filling among the radicchio leaves. Roll up like a wrap. Stick two olives on a toothpick and insert them into the wraps before serving.
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