Treviso radicchio is an Italian chicory with a wine-red leaf. It has a mellow, nutty flavour and is slightly less bitter than other radicchios. The pointed, white-veined leaf is delicious in salads but tastes delicious once cooked. Cut in half lengthways and drizzle with olive oil before grilling. The bitterness intensifies with cooking but makes the vegetable an excellent foil to rich and fatty foods. For a more indulgent dish, layer the radicchio with Parmesan and infused cream for a silky and comforting gratin.
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