ALTHOUGH RADICCHIO NEVER SEEMS TO GO OUT OF SEASON, IN ADDITION TO THE FAMILIAR RADICCHIO DI VERONA, WHICH RESEMBLES A SMALL RED CABBAGE, TREVISO WITH ITS TAPERING GREEN STEMS AND GREEN AND RED LEAVES IS ALSO AVAILABLE. I LIKE THEM BOTH. RADICCHIO WITH ITS CRUNCH AND BITTER BITE IS A NATURAL FOR SALADS, BUT IT IS ALSO EXCELLENT GRILLED OR PAN-BRAISED. I THOUGHT THE LATTER MIGHT PAIR WELL WITH NORWEGIAN COD, WHICH IS SWEET AND FLAKEY. COOKED WITH SLICED GARLIC AND SWEETENED WITH WHITE SOY SAUCE, IT SERVES AS A FLAVORFUL AND ATTRACTIVE PILLOW FOR THE PAN-COOKED COD. SERVE IT WITH BOILED FINGERLING POTATOES, SMASHED WITH CRÉME FRAÎCHE AND CHOPPED HERBS.
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