Many claim this is the best Italian antipasto. It is properly made with dandelion greens.
This alone is plenty of lunch for me, but I rarely bother with lunch anyway unless it is a fun or social occasion. The simple recipe here.
Tastes fine, or better, if the flattened meat air-dries a little bit. Maybe half an hour or so.
This one was served to me in a cute little restaurant in Todi last June, sitting under the grape vines. Glass of the local Orvieto - not a great vino but just right with this on a warm day.
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