A workers' cooperative growing food on London's edge in the Lea Valley
Ingredients 1 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached 3 tablespoons olive oil 1 tablespoon chopped fresh thyme Balsamic vinegar (for drizzling) Method …
addichio has a bitter quality which can be exquisite if well balanced with other ingredients. In the Veneto region of Italy, it is often braised or basted in a sweet, sharp sauce, such as in this recipe 2 tbsp …
