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A very unique radicchio type with hollow bolting shoots that are more commonly eaten rather than the leaves. The shoots are most commonly julienned into thin strips and soaked in ice water for about an hour until they begin to curl. The curled strips are then dressed with anchovies, garlic, vinegar, and olive oil.
A very unique radicchio type with hollow bolting shoots that are more commonly eaten rather than the leaves. The shoots are most commonly julienned into thin strips and soaked in ice water for about an hour until they begin to curl. The curled strips are then dressed with anchovies, garlic, vinegar, and olive oil.