Ingredient Glossary
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Ingredient Description Recipes
Radicchio This beetcolored Italian chicory is available yearround. Boasting a bitter flavor it is most commonly served raw in salads. Radicchio is also delicious grilled sauteed or braised as a side dish but also makes a fine addition to soup or pasta. It is an excellent source of vitamins A and C.
Rappini (broccoli rabe) Although a relative of broccoli this assertively bitter green bears little resemblance to its cousin. Its edible parts consist of leaf stalk and miniature florets creating a myriad of textures in every mouthful. Rappini is a rich source of vitamins A C and K.
Red Wine Vinegar Made by reacting red wine with bacteria the result is a sour liquid acetic acid. Wine vinegars have the highest acidity with levels of about 6.5 percent. Poor quality ones will have a sharp unpleasant taste while high quality ones will impart a wellrounded complex flavor.
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