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pierino is a trusted source on General Cooking and Tough Love.
Hell, yes. Just split them in half. This method works best with the longer Treviso variety as opposed to the round Chioggia.
if you have a gas stove,you could also put the rad. on a cake rack
over the flame, like blackening peppers. but then you prob alrdy know that...
Pegeen is a trusted home cook.
Yes, sure, you can use a blow torch to char anything! ;-) I like the gas flame method. You can use a tongs to hold the wedges if you can't find a cake rack as Le Bec Fin mentions.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I'm a bigger fan of heating my cast iron skillet to as hot as I can get it without burning the house down, and searing radicchio hard in scant oil/fat. I find that a blowtorch makes food taste like gas if it spends more than a few seconds on a surface.
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