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Radicchio Tip: Cooking radicchio tames its bite! The milder, cooked flavor blends well in sautés, pastas, risotto, pizza and much more. |
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Salad Tip: Radicchio pairs well with these flavors for a perfect salad: fruit, nuts, gorgonzola cheese, olive oil, balsamic vinegar and bacon. |
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Preparation Tip: To control radicchio's flavor soak leaves for 10 minutes in cold water before using. |
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GRILLED RADICCHIO DI TREVISO
(Serves 4)
On The Grill: Cut Royal Rose Radicchio di Treviso lengthwise into halves or quarters and baste with olive oil. Set on a medium to hot grill and turn frequently to avoid burning. Use aluminum foil to to protect delicate leaf tips (as shown). Treviso is cooked when it is fork tender. Serve with more oil if desired. Salt to taste.
Under The Broiler: Preheat broiler. Cut Royal Rose Radicchio di Treviso lengthwise into halves or quarters. Using a broiler pan or cookie sheet, arrange the quarters side by side. Drizzle a little olive oil over the top and salt. Broil until they start to darken. Turn the radicchio once or twice to avoid burning. Watch closely. Radicchio is done when fork tender. Serve with more oil if desired. Salt to taste.
Baste with olive oil.
Use aluminum foil to cook evenly.