Long Treviso Radicchio
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The early variety is readily available on the markets at the end of September. It comes in bunches with broad leaves and a white central rib. These neat little bunches of treviso chicory are compact and uniform. The narrow leaves with the dorsal rib is entirely white and the leafier outer parts a beautiful deep purplely marron colour. They are tender and crispy, sweet and has a pleasantly bitterish taste.
You can eat it raw in a salad, cooked, grilled, fried, stewed. There are many recipes available on how to prepare and cook treviso chicory.
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