Grilled Radicchio Rosso di Treviso, Radicchio Rosso di Treviso alla Griglia

Grilled Radicchio: Enjoy!

Grilled Radicchio: Enjoy!

One wouldn’t necessarily think to grill a leafy vegetable, but Radicchio Rosso has the texture and body necessary to stand up to the dry heat of a charcoal or stove top grill, and also a pleasing bitterness that will contrast nicely with the olive oil used to keep it from sticking and burning. Grilled radicchio rosso di Treviso also benefits from the slightly smoky flavor it acquires during cooking.

To serve 6:

  • 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
  • If you are cooking over the stove, a cast-iron griddle with a ridged bottom of the sort shown in the picture.

Though one can use Radicchio Rosso Precoce in a pinch, the Tardivo variety, which has more pronounced ribs and thinner leaves, will work best. The round headed radicchio such as Chioggia will not work.

Wash the radicchio, trim the tips of the leaves and the tap roots, and quarter each bunch in lengthwise. Season the radicchio with the olive oil, salt, and pepper, and let it rest a few minutes.

If you are cooking it over the coals, cook it  gently (the coals 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 leaves 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.

If you are instead cooking your radicchio on a griddle, lay them out on the griddle and cook, turning them often, until they look like the radicchio in the picture above.

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.

Yield: 6 servings grilled radicchio rosso di Treviso.

This recipe, with photos to illustrate the steps

About Radicchio Rosso di Treviso

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Categories: Greens & Leafy Gegetables

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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