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How to change my embittered relationship w/ radicchio?

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How to change my embittered relationship w/ radicchio?

Carb Lover | Nov 28, 2004 10:33 PM

I recently purchased a couple of beautiful heads of radicchio from my local farmer's market. They looked fresh--leaves were tight and vibrant.

I have never cooked w/ radicchio before--only have had it in those salad bag mixes. So I cooked one of them by quartering it and then quickly braising it in a pan w/ some olive oil, and then finished at end w/ splash of balsamic.

It looked delicious alongside my culotte steak and roasted creamer potatoes; however, when I went to bite into it, an overwhelming bitter flavor permeated my mouth and made it even difficult to swallow just a bite. Threw the rest out...

Have the other one waiting patiently in the fridge, so would like to create something that is actually edible if not delicious. Should I blanche first? Only eat raw? Thanks for your suggestions!

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