Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 6 nice bunches of Radicchio Rosso di Treviso that are well closed, firm, and about 6 inches (15 cm) long
- 10 tablespoons olive oil
- Salt & freshly ground pepper to taste
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 the coals (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.
As a variation, some cooks add a few drops of vinegar to the oil.
Yield: 6 servings grilled radicchio rosso di Treviso.