Radicchio

Radicchio

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From
Encyclopedia of Food and Cookery

Radicchio is a member of the chicory family, a beautiful deep red with creamy streaks. It has a bitterness and crispness that are particularly good in salads. It is also good braised, grilled (broiled), shredded or added to quickly made pasta sauces. Its cousin, treviso, can be used in the same ways.

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