Grilled Radicchio Rosso di Treviso, or Radicchio rosso di Treviso alla Griglia: One wouldn't necessarily think to grill a leafy vegetable, but Radicchio has the texture and body necessary to stand up to the dry heat of a charcoal or stovetop grill, and also a pleasing bitterness that will do a nice job of contrasting the oil used to keep it from sticking and burning. It also benefits from the slightly smoky flavor it acquires during cooking. To serve 6:
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 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
Preparation:
Radicchio Rosso di Treviso Tardivo, the variety with the more pronounced rips and thinner leaves, will work better than the Precoce in this case, though one could use Precoce in a pinch. Radicchio Rosso di Chioggia would not work.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.
