We learned this from John, and I think he learned it from Richard. It’s a kind of pesto, but made with a bitter green from the endive/radicchio family like pan di zucchero or radicchio; lately we’ve been using the galia endive because it’s at its peak. Frisée makes a divinely creamy mash. The suribachi is the ideal tool for making mash, and though it takes a bit of work, the result is well worth it,…