Italian cuisine · Vegetable Dishes

Grilled Radicchio

Radicchio di Treviso grilled in quarters, dressed with balsamic vinegar and olive oil, pleasantly bitter.

Ingredients · for 4 servings

• 4 heads Radicchio di Treviso
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• 2 cloves garlic
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Remove any wilted outer leaves from the radicchio heads, quarter lengthwise, keeping the core intact so the quarters hold together.
2. Mix 4 tbsp olive oil with the finely grated garlic, salt and pepper and brush all over the cut surfaces of the quarters.
3. Heat a grill or grill pan until very hot, so a drop of water evaporates instantly.
4. Grill the quarters on each cut side for 3–4 min. until distinct dark stripes form and the leaf tips turn crisp, laying the rounded back on for only 2 min.
5. Reduce the balsamic vinegar by half in a small pot over 3 min. until it runs syrupy off the spoon.
6. Arrange the hot radicchio on a platter, drizzle with the balsamic syrup and remaining olive oil, sprinkle with coarse sea salt and serve lukewarm.