I have had Castelfranco Radicchio in my CSA box now two weeks in a row. Last week, we sauteed it it butter and bacon fat and tossed it with pasta and goat cheese. That was a recipe from Babbo on-line.

Truth be told, I hate the stuff. It's bitter beyond belief, but here it is again, rearing its beautiful, but bitter head. What should I do with it. Any ideas?