Red endive looks like a happy union between Belgian endive and radicchio, and is reminiscent of all the varieties of radicchio grown in Italy's Veneto region. When baked, endive loses its bitter edge and turns mellow. Use white endive if you can't find red.
Customer Reviews for Baked Red Endive with Tomatoes and Pancetta (Endivia Rossa al Forno)
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