I looooove radicchio, any bitter vegetable, really @liamsaunt, I would use the outside leaves cooked. You can use it in a risotto (paired with a cheese) or cook pasta, something spicy too, in a soup with potatoes. Make a frittata or stuffing for pizza (like pizza di scarole) or a torta ligure with rice, or think of some Turkish variation as well. The center I will leave for salad (I collect all the hearts of my bitter chicories to add to my salad mix, the more bitter the better. Edit to add: you can do also the classic pairing with raisins and pine nuts, and some vinegar ( if you don’t like as much the bitterness).
And for us, today’s fish. Another one we have not tried yet: barrel fish. I think I will grill the yellow jack and yellow tail for tonight and the barrel fish for lunch tomorrow.
