Radicchio in Beer Batter

Radicchio Rosso di Treviso alla Birra

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

The radicchio of Treviso is very special It has long, smooth leaves with pointed tips, a deep, burgundy red colour, startlingly white veins and a very crisp, crunchy texture Although hard to find, it is sometimes available in the UK. Failing that, you can use the more common, rounded variety from Chioggia. I have also made this dish with Belgian endive with equally good results. Serve it as a side dish with a simple meat course such as grilled steak, or as an interesting hot antipasto.