Saturday: baked radicchio, white beans

We had a couple heads of radicchio in the fridge that needed to be used. The obvious thing to do was risotto, but that wouldn't have made a big enough dent, so I used up a whole head by baking it with olive oil (method from Hazan).

To counter (or at least compliment) the bitterness of the raddicchio, I gently cooked some white beans in their own liquid along with a clove and a bay leaf. These I served with a drizzle of olive oil.

We also had some ebly (cooked plain) and a big green salad.