How to Grill Radicchio, Illustrated

Radicchio is a leafy vegetable, and as such one wouldn't think it suited to grilling. However, it is flavorful, the leaves have considerable body, and its texture is such that if properly oiled it can easily withstand the dry heat of a charcoal fire or stovetop griddle. Therefore, it is a tasty if unusual addition to a winter grigliata mista.

The griddle in question is Judy Francini's; as she justly points out few modern cooks have access to hearths of the sort traditionally used to grill radicchio, but most everyone has a stovetop griddle that can give equally good results (click here to see how she cooks up a thick bistecca alla fiorentina on a griddle).

Though one can grill both radicchio tardivo and radicchio precoce, I prefer radicchio precoce of the sort shown here because it holds its shape better.

In addition to being a tasty vegetable that will nicely accompany other grilled foods, 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.