Grilled Radicchio and Chicory
The radicchio rosso or red radicchio used in Veneto for this dish is the long radicchio of Treviso, which can be bought during the autumn in many specialist greengrocers. It has a deeper, and yet more delicate, bitter flavour than the round Rosa di Chioggia, the variety of radicchio rosso widely available all the year round. For a vegetarian dish, omit the anchovy fillets and increase the capers to 2 tbsp.
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