Radicchio di Treviso alla Griglia

Name: Radicchio di Treviso alla Griglia
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 4 heads radicchio rosso di treviso tardivo (or precoce); 45 ml Extra virgin olive oil; 4 g flaky sea salt; 2 g Black pepper; 10 ml Red wine vinegar; 1 piece fresh rosemary sprig

Radicchio di Treviso alla Griglia is late-harvest Treviso radicchio, halved lengthwise, charred over high heat, and finished with olive oil and sea salt.

🇮🇹Italy· Veneto

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 6 gathered

Servings

4 heads radicchio rosso di treviso tardivo (or precoce) — rinsed, dried, and root ends trimmed but kept intact
45 ml Extra virgin olive oil — fruity Veneto or Garda oil preferred
4 g flaky sea salt — to taste
2 g Black pepper — freshly cracked
10 ml Red wine vinegar — optional light splash
1 piece fresh rosemary sprig — used as an aromatic brush for the oil

Equipment

•Cast-iron griddle pan or charcoal grill
•Kitchen tongs
•Pastry brush
•Large chopping board

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 10 g
carbs: 5 g
fibre: 3 g
protein: 2 g
calories: 115 kcal

Instructions

1
Trim any dry outer leaves from the radicchio heads.
2
Pare the root base slightly, keeping the core intact so the leaves hold together.
3
Slice each head in half lengthwise through the centre of the root.
4
Heat a heavy cast-iron ridged pan or charcoal grill over medium-high heat until very hot.
5
Brush both cut sides and outer leaves of the radicchio generously with olive oil.
6
Place the halved heads cut-side down onto the hot grill.
7
Cook undisturbed for three to four minutes until deep char marks form and the leaves begin to wilt.
8
Turn the halves over using tongs and grill the other side for another two to three minutes.
9
Transfer the charred radicchio onto a warm serving platter.
10
Drizzle with the remaining extra virgin olive oil, sprinkle with flaky sea salt, cracked black pepper, and an optional splash of vinegar.

Chef's tips

Do not trim away the root core completely, or the delicate leaves will scatter across the grill. Cook over assertive heat so the exterior chars pleasantly before the crisp ribs turn soggy.

Ingredient substitutions

Radicchio Rosso di Treviso tardivo → Radicchio di Chioggia or standard round radicchio, cut into thick wedges
Red wine vinegar → a few drops of traditional aged balsamic vinegar

Storage

Keep leftover grilled radicchio in an airtight container in the refrigerator for up to two days.

Reheating

Reheat briefly on a hot dry griddle pan or serve at room temperature dressed with a little fresh oil.

Common mistakes to avoid

•Cutting off the entire base, which causes the vegetable to fall apart into loose leaves.
•Grilling over low heat, which steams the radicchio and leaves it limp without caramelised grill marks.
•Over-soaking in water before cooking, which creates excess steam and prevents proper charring.

Serving suggestions

Serve alongside grilled polenta and rich pork sausage or roasted meats.Pair with aged Montasio or Piave cheese as an autumnal antipasto.Serve warm with crusty rustic bread.