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A form of chicory, strictly known as Radicchio di Treviso. It has a bitter flavour, so if eaten raw - perhaps as part of a salad - it should be used in conjunction with other leaves. If you wish to cook radicchio, it's excellent cut into slices, drizzled with olive oil, then grilled on both sides, finish by grilling a second time covered with a slice of goats" cheese.

The photographs to the right show radicchio to the right, its cousin tardivo to the left.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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