Remove the outer leaves from the radicchio. Wash and thoroughly dry the radicchio and cut it into four. Dust the quarters with flour, separating the leaves as you do so. Now dip them into the beaten eggs, keeping the leaves as separate as possible. Then dust lightly with breadcrumbs. Deep fry the radicchio quarters and then drain them on absorbent kitchen paper to remove any surplus oil. Season with salt and serve at once with a wedge of lemon. The finished result should look like a flower.
© 1993 Ann and Franco Taruschio. All rights reserved.