Discovering Venice

If pumpkin is maybe the winner in the Winter recipes' presence, Treviso chicory (radicchio di treviso) is probably the second! I love it, and, just like pumpkin, it's open to multiple use: raw, stewed, grilled, baked, it's also a perfect and tasty ingredient for soups, sauces... and for flans like the one I'm presenting today. Here it goes:

For 4 persons:

Here are the ingredients you will need:

I just looooove squillas... and this is maybe the best time of the year to buy them, they're just perfectly fleshy, which is needed for this recipe. One way to cook them is simply to steam-cook and garnish with olive oil, but I found this other recipe which is just as simple and has a little more taste. Try it!

20 squillas
a bunch of parsley
about 50g breadcrumbs
2 tbsp olive oil
1/2 lemon juice