Grilled

Grilled Radicchio di Treviso (Serves 4)

 

On The Grill: Cut Royal Rose Radicchio di Treviso (Radicchio di Chioggio or Romaine can be substituted) lengthwise into halves or quarters and baste with olive oil. Set on a medium to hot grill and turn frequently to avoid burning. Use aluminum foil to to protect delicate leaf tips (as shown). Treviso is cooked when it is fork tender. Serve with more oil if desired. Salt to taste.

Broiler

Grilled Radicchio di Treviso (Serves 4)

Under The Broiler: Preheat broiler. Cut Royal Rose Radicchio di Treviso lengthwise into halves or quarters. Using a broiler pan or cookie sheet, arrange the quarters side by side. Drizzle a little olive oil over the top and salt. Broil until they start to darken. Turn the radicchio once or twice to avoid burning. Watch closely. Radicchio is done when fork tender. Serve with more oil if desired. Salt to taste.

Suggestions

Suggestions for Cooking Radicchio

1. Drizzle more olive oil on grilled lettuces and add fresh ground pepper and salt, to taste.
2. Serve grilled radicchio and romaine with a hot bacon vinaigrette.
3.Baste lettuces with a mixture of orange juice, extra virgin olive oil, orange zest and pepper. Serve with fresh orange wedges.
4. Grill radicchio wedges wrapped in prosciutto.
5. Wrap pieces of fresh mozzarella with thin slices of prosciutto or ham; then wrap in a leaf of radicchio and grill over medium-hot fire. Serve grilled salad with knife and fork garnished with a fresh tomato, garlic and basil salsa.
6. Grill wedges of radicchio di Chioggia as part of a mixed vegetable grilled salad plate – including asparagus, thick slices of sweet onion, rounds of sweet potato. Drizzle with extra virgin olive oil.
7. Cook white beans with garlic and sage; drain and cool. Serve grilled radicchio topped with the white beans.