Roasted Balsamic Radicchio
Lunch - Brunch - Dinner
This is great way to cook Radicchio when you still want the feel of summer but you also get that warm cozy taste of fall.
- 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons Picual Extra Virgin Olive Oil
- 1 tablespoon chopped fresh thyme
Traditional 18 year Balsamic Vinegar (for drizzling)
Fig or Pomegranate Balsamic if you want a more adventures flavor!
Preheat oven to 450°F.
Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.