You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
radicchio
Radicchio ( or ; Italian pronunciation: [raˈdikkjo]) is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae) sometimes known as Italian chicory because it is commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has white-veined red leaves. Radicchio has a bitter and spicy taste, which mellows if it is grilled or roasted.
Blue cheese and bitter leaves are the best of friends, sharing edgy characteristics and a faint metallic taste. Small sweet prawns and salty smoked bacon provide a lovely contrast. I used beautiful Castelfranco radicchio which looks as if its been splattered with crimson paint. But it is...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.