I want to like radicchio more than I do. The color is appealing but the bitter, peppery taste is usually too strong for me. It’s not as overwhelming as arugula but still too pronounced for my liking.
I recently made Marcella’s recipe for roasted endives which brought out the sweetness in the vegetable. That turned me around. And so I think I’ll give this a try.
I once tried a recipe that used radicchio in a baked pasta. It had mushrooms and some gorgonzola, as I recall. Can't remember what else. Anyway, the baking and the other ingredients took the edge of the radicchio bitterness. It was awesome.
1) That makes sense. Nice.