Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
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Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip.