Treviso tardivo

Trévise tardive

What it is

Tardivo is less harvested than re-grown: after the first frosts the plants are lifted and stood root-deep in running spring water at around 13 °C in the dark, and three weeks later pale new leaves have pushed out and curled into claws. Everything green is then stripped away, so what leaves the field is several times what reaches the stall.

In the kitchen

Split the heads lengthwise through the root so the claws stay attached, then grill or braise them cut-side down until the white rib chars — raw, that rib gives crunch and nothing else. Finish with a spoonful of vinegar or orange juice, which pulls the bitterness back into range.

Goes with

Olive oil Balsamic vinegar Pancetta Gorgonzola dolce Walnut Orange Anchovy

Same species

Barbe de capucin Castelfranco chicory Belgian endive Escarole Frisée Puntarelle

In season alongside

Doraji (balloon flower root) Hunchback cardoon Radicchio Acorn Bagnoli truffle Bergamot

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