Belga alla Moda del Radicchio di Treviso

Elsewhere in this book (see Tonnarelli with Belgian Endive and Bacon), I have mentioned the uses in cooking of the winter radicchio of Treviso, the romaine-shaped red and white member of the chicory family. The best-known way to cook radicchio di Treviso is over a slow wood or charcoal fire, basting the lettuce with olive oil as it wilts gradually to a pliant, tender consistency; the flame must not be allowed to char it. It can also be