Archive for October 13th, 2010

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.

Roasted Balsamic Radicchio Bon Appétit | May 2005

Yield: Makes 4 servings

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 olive oil
1 tablespoon chopped fresh thyme

Traditional 18 year Balsamic vinegar (for drizzling)

Use our new Balsamic Blaze to finish the dish off or try using the 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.
Market Tip
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.

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