Radicchio and Belgian endive are both types of chicory, a family of bitter greens. Two types of radicchio are now typically available: Round radicchio di Verona, with reddish purple leaves on creamy white stems, is the most common, while radicchio di Treviso has long, narrow mostly green leaves with red tips. Belgian endive is carefully cultivated to produce small, narrow white leaves tipped with yellow or sometimes rose. Roasting nicely mellows the bitterness of the greens. Radicchio and endive are both at their best in autumn and winter, when cool weather brings out their sweetness.
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