Ingredients
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1 cup
cooked small shrimp
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1/2 cup
crabmeat
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1/2 cup
fennel
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2 tablespoons
parsley leaves
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1
small carrot, trimmed and peeled
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2 tablespoons
Filippo Berio extra-virgin olive oil
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1/4 teaspoon
hot red pepper flakes (optional)
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Dash white or rice vinegar
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Fine sea salt to taste
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1
large head radicchio, separated into whole leaves
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Cured black olives
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INGREDIENTS
Directions
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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.
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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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