"A New York Treasure" --Village Voice

Taster’s Cherce


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.



1 RIYank   ~  Dec 19, 2013 1:27 pm

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.

2 Alex Belth   ~  Dec 19, 2013 4:13 pm

1) That makes sense. Nice.

feed Share on Facebook Share on Twitter Share via email
"This ain't football. We do this every day."
--Earl Weaver