Radicchio con Acciughe

Name: Radicchio con Acciughe
Yield: Serves 2–3
Cuisine: Italy
Ingredients: 1 brimming tablespoon red wine vinegar; 1 heaped tablespoon capers, drained; 4 large anchovy fillets in oil, drained; 4 large anchovy fillets in oil, drained; 1 large garlic clove, peeled & squashed a bit; 2 tablespoons olive oil; 1 large radicchio di Treviso (about 250 g/9 oz), halved lengthways

Radicchio with Anchovise

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This is quite definite in flavour – yet with a delicate dressing. Mix through well & taste before adding anything more to your plate.

Ingredients

1 large radicchio di Treviso (about 250 g/9 oz), halved lengthways
2

Europe
Italy
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

___Slice the radicchio into 1-2 cm (¾ inch) thick easy-to-eat slices, discarding the tough white stalk. Wash well, drain & arrange over a platter.

___Heat the olive oil, garlic clove & the