GRILLED RADDICHIO WITH BALSAMIC
You wouldn't necessarily think to grill a leafy vegetable, but Radicchio Rosso has the texture and body necessary to stand up to the dry heat of a charcoal or stove top grill, and also a pleasing bitterness that will do a nice job of contrasting the oil used to keep it from sticking and burning. Grilled radicchio rosso di Treviso also benefits from the slightly smoky flavor it acquires during cooking.
Serves 6
6 bunches of Radicchio Rosso di Treviso that are well closed, firm, and about 6 inches (15 cm) long
10 Tbsp olive oil
Salt & freshly ground pepper to taste
Serves 6
6 bunches of Radicchio Rosso di Treviso that are well closed, firm, and about 6 inches (15 cm) long
10 Tbsp olive oil
Salt & freshly ground pepper to taste
Method
In addition to being a tasty vegetable that will nicely accompany other grilled meats, including flavorful fare such as sausages, grilled radicchio works nicely as a bed upon which to place other foods, and can go into other dishes.
Wash the radicchio, trim the tips of the leaves and the tap roots, and cut each bunch in half lengthwise. Season the radicchio with the olive oil, salt, and pepper, and let it rest a few minutes.
Cook it gently over a moderately hot griddle pan or bbq (they shouldn't be too hot), using a folding wire-mesh grill of the kind that allows you to turn the food without disturbing it if you have it, brushing the plants with a little more oil every now and again, lest they blacken or char. They're done when they're thoroughly wilted and have lost the bright red color, but still display some crunch.
Drizzle over a little balsamic vinegar and a crack of pepper.
Wash the radicchio, trim the tips of the leaves and the tap roots, and cut each bunch in half lengthwise. Season the radicchio with the olive oil, salt, and pepper, and let it rest a few minutes.
Cook it gently over a moderately hot griddle pan or bbq (they shouldn't be too hot), using a folding wire-mesh grill of the kind that allows you to turn the food without disturbing it if you have it, brushing the plants with a little more oil every now and again, lest they blacken or char. They're done when they're thoroughly wilted and have lost the bright red color, but still display some crunch.
Drizzle over a little balsamic vinegar and a crack of pepper.
Alison Lambert
