Grilled Radicchio di Treviso with Balsamic drizzle
The radicchio here in Italy is a completely different experience than the compact round ones we get in Canada. I have been buying them and indulging in salads of all kinds and also grilled them a few times.
The radicchio rosso di Treviso, the elongated one resembling a Belgian endive, is what you find here right now at the markets. If you don’t have the Treviso type use the regular radicchio but perhaps but it in quarters instead of in half.
Here is a simple way to serve a warm salad of grilled radicchio that you can serve with a shaving of pecorino or parmesan and a drizzle of a good aged balsamic vinegar. I happened to have a vinegar we picked up at he truffle festival that is made with the addition of concentrated (cooked) pure apple juice, so the vinegar is lightly sweetened by it and has an interesting flavour. you can however use whatever vinegar you have as long as it is well aged and has a thicker consistency.
1 large radicchio di Treviso
2 tablespoons olive oil
Salt and pepper
A generous drizzle of aged balsamic vinegar or balsamic crema
Cut the radicchio in half and brush the cut side with olive oil.
Heat up a grill pan with a little olive oil.
When the pan is hot place the radicchio in the pan cut side down and grill for 2 minutes or so untul there are grill marks on the bottom.
Turn it over and grill for additional minute or two on the other side, only until it slightly wilts.
Place or two serving plates cut side up.
Drizzle the balsamic over.
Shave a little pecorino over and serve warm.
I was once living on a yacht in the port getting work done on the boat one day we hiked up an amazing mountain climb came to a house like the type in Chatau Eze we met the women she spoke to us a bit then motioned for us to go to the frog fountain near the white netting swagged olive
garden. Would you be familiar with this off the beaten trail hike to the most beautiful Olive Garden?
Hi Kerri,nice story, no I haven/’t heard of this trail. sounds interesting though.