Instructions: Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix.

In a 10- to 12-inch non-stick saute pan, heat oil. By the tablespoon cook radicchio mixture until golden-brown on both sides. Remove to serving platter. Sprinkle with coarsely-grated ricotta salata and serve.

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