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A winter special, Salumeria Rosi's braised radicchio manages to capture the rich warmth of a comforting cold-weather dish without being heavy. First braised, then baked, in red wine, balsamic vinegar, and extra virgin olive oil, the radicchio maintains a crunch despite the slow cooking. The immediate sensation is a burst of sweetness from the wine and balsamic, quickly followed by the cutting bitterness of radicchio. Roasting gives the leaves a nice char, further adding to the hearty depth of the dish.
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