This is one of the most delicious ways to eat radicchio, especially with grilled meats, or mixed into a risotto or pasta dish.
Ingredients
Preparation
Step 1
Wash and trim the radicchio. Cut leafy varieties shaped like heads of romaine, such as Rossa di Treviso, lengthwise into halves or quarters; round heads shaped like cabbages, such as Rossa di Verona, are best cut into 6 or 8 wedges. Put the cut radicchio in a bowl, drizzle with olive oil, season with salt and fresh-ground black pepper, and gently toss to coat evenly.
Step 2
Grill the radicchio over a medium-hot fire, turning frequently until wilted and tender throughout, about 10 minutes. The time will vary according to the type and size of the radicchio and the heat of the fire. The outer leaves may get crispy, which is very tasty. When done, sauce the radicchio with a garlicky vinaigrette made with red wine and balsamic vinegars. Serve warm or at room temperature.
Variation
Step 3
Instead of grilled, the radicchio can be broiled, oven roasted, or pan fried until tender and witted.
