Roasted Radicchio

Roasted Radicchio

 

Radicchio’s gorgeous pale green, rose, or lush purple maroon colored leaves are a familiar addition to salads these days, but it need not end there! In Italy radicchio heads are more often roasted or grilled which opens up a whole new window of possibilities for other applications you may never have thought of. The wilted bitter leaves take on a more mellowed flavor that works beautifully when added to risottos, pastas, stuffing for game birds, topping pizzas, bean salads, as a side with grilled meats or fish or, my favorite, tucked into an omelet along with a grating of Italian parmigiano.

Radicchio (treviso) is an Italian leafy chicory (cicoria) in the same family as the more familiar Belgian endive (witloof). There are many varieties that are strictly associated with the location where they are locally grown in Italy. The small round headed Rrosso di chioggia is the most common variety found outside Italy, with deep maroon leaves with bright white ribs. All varieties are perennial with the best crops in spring and fall, although now widely available year round.

Radicchio is rich in antioxidants, B vitamins, vitamin K, manganese, potassium, copper, iron, zinc, and folic acid. Reason enough to include radicchio on your weekly shopping list and enjoy the healthy benefits of this savory addition to your cooking repertoire.

The preparation couldn’t be easier!

 

Roasted Radicchio (Basics)   serves 4 to 6

Preheat oven to 425f/220 c

Equipment: A baking tray lined with parchment

  • 4 medium size heads radicchio
  • ¼ cup best quality olive oil
  • 4 garlic cloves, peeled and thinly sliced
  • flaked sea salt (Maldon)
  • freshly ground pepper
  • 2-3 tablespoons balsamic vinegar
Radicchio prepared for roasting

Radicchio prepared for roasting

Remove any tougher or wilted outer leaves of the radicchio. Cut each head into quarters lengthwise and place in a bowl. Douse with the olive oil. Add the garlic and season with salt and pepper. Turn the quarters gently to evenly coat them and place on the lined baking tray, cut side down. Drizzle half of the balsamic vinegar over all and place in the oven. Roast until the leaves are wilted, about 12 minutes.

Remove from the oven and gently turn the slices over. Drizzle with the remaining balsamic vinegar and return to the oven to roast another 8 minutes. The leaves will darken, especially around the edges. A little charring is OK, but keep an eye on them towards the end of the roasting time.

Remove from the oven and set aside to cool.

Applications:

Depending on what you plan to do with the radicchio will determine how to cut it. Generally speaking the quarters should be sliced crosswise, the width depending on the application, although ¼ inch thick slices works for most applications. Be sure to drizzle the pan juices over the sliced radicchio before adding it to another dish.

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