Radicchio Trevisano with quince and pancetta (Radicchio Trevisano alle mele cotogne e pancetta) [Maria Pia de Razza-Klein] from The Silver Spoon (page 1155) by Phaidon Press Editors and The Silver Spoon Kitchen

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Notes about this recipe

  • AllieTaylor on March 15, 2026

    J artichokes don’t agree with me so left them out. My quince was huge so cut it into many thin-ish slices — might consider cooking the quince in wine (red or white) another time. Didn’t have any vincotto so used 2 T balsamic vinegar, 1 T brown sugar, and 1t allspice. This was very good and different! And it was stunning! No one, least of all me, missed the J artichokes!

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