Marcella Hazan schooled us in the making of this dish in her Venetian kitchen, after first taking us to the Rialto market to find some beautiful late-season radicchio from the city of Treviso—just one of many radicchio varieties sold in the market.
- 5 thick heads radicchio tardivo di treviso
- Salt and freshly ground black pepper
- 4-6 tbsp. extra-virgin olive oil
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