3 thoughts on “Radicchio Frittata

  • February 9, 2011 at 1:28 am
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    Radicchio is such an interesting bitter leaf, isn’t it? At a restaurant I used to work at, we’d grill them until they were soft and juicy and slightly charred around the edges, then drizzle them with olive oil, a sprinkle of sea salt and a squeeze of lemon juice and serve them as a side dish. Very autumnal!

  • February 4, 2011 at 1:16 pm
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    Not usually a radicchio fan, but I would eat it if served like this!

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