How to Grill Radicchio, Illustrated

Grilled Radicchio: Enjoy!

Grilled Radicchio: Enjoy!

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 (for non-North Italians) 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.

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

How to proceed?

Set Your Radicchio On Your Grill

Set Your Radicchio On Your Grill

Wash the radicchio, trim the tips of the leaves and the tap roots, and quarter each bunch lengthwise. If you want you can season the radicchio with the olive oil, salt, and pepper, and let it rest a few minutes.

Or simply lay the quarters on the griddle, like Judy did. Cast iron will work best, and a bistecchiera of this kind is ideal.

Drizzle Your Radicchio with Olive Oil

Drizzle Your Radicchio with Olive Oil

Without oil the radicchio will simply dry out and burn. After turning on the flame Judy gave our radicchio a healthy drizzle of Extravirgin olive oil and seasoned it with salt and pepper.

Turning the Radicchio

Turning the Radicchio

After 3-4 minutes at a moderately brisk flame (the griddle should not be searingly hot), turn the radicchio. Note the score marks left by the griddle.

Note the Score Marks...

Note the Score Marks…

Continue cooking and turning until your radicchio looks like the first shot. Done.

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.


About Radicchio di Treviso

This recipe, without the photos


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Categories: Greens & Leafy Gegetables, Illustrated Recipes And More

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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