Radicchio is a member of the chicory family along with endive, escarole and dandelion. Radicchio is usually eaten in salad, but try grilling it! Chopped grilled radicchio also makes an excellent ingredient to add to a risotto with winter squash, to white beans, or as a garnish for polenta.
- 2 small firm heads of radicchio, 3-4 ounces each
- Olive oil as needed
- Freshly milled pepper
- 1 Tbsp chopped parsley
- Thin shavings of Parmesan, Asiago or dry Jack cheese
- Cut the raddichio into wedges about 2 inches thick at the widest point. Brush them generously with oil, season with salt and pepper, and set aside to marinate for an hour or more.
- Lightly film a cast-iron skillet with olive oil and set over medium-high heat. When it’s very hot, add the raddichio and sear until the leaves begin to brown on the bottom, after a few minutes.
- Turn and cook the second side, about 5 minutes total time.
- Transfer to a plate and gently press the wedges to open the leaves.
- Season with salt and pepper, sprinkle with parsley, and cover with the shavings of cheese
Source: Vegetarian Cooking for Everyone by Deborah Madison