What are the pros? Best tasting radicchio
What are the cons? Should be more widely known!
I'm italian and I'm very glad to see that our traditional vegetables are offered also in the US. Unfortunately, I've seen no reviews so far, so I'm here to talk about the fabolous "Radicchio Tardivo di Treviso", literally "Late chicory from Treviso". This chicory is well suited either for chicory lovers and for who, like me, think that chicory is usually too bitter. This variety has just a little bitter hint, but it's very very good and pairs nicely with the wonderful caramelised taste that it gets while cooking. This one, cooked in a little olive oil and simmered with some balsamic vinegar until all is caramelised is a true winter treat. It is also wonderful brushed with olive oil and lightly grilled, or even raw, in salad or in "pinzimonio" (dipped in olive oil, salt and pepper mixture) or "bagna cauda" (butter, anchovies, garlic & milk sauce), like we are used to in Italy, along with other winter vegs. The root is edible too and sweet. Please gift yourself with this wonder of Italy!
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