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I have found that “Y” shaped peelers are the easiest for
On the radicchio, simply remove the outer leaves, halve it and then quarter it without coring it. The core will become soft and as delicious as the leaves. I used a light chicken stock, but a vegetable one based on carrots, celery, onions and bay leaf works well too and can be made in a bit more than 30 minutes.
Kitchen Detail shares under the radar recipes, explores the art of cooking, the stories behind food, and the tools that bring it all together, while uncovering the social, political, and environmental truths that shape our culinary world.
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