Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.
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.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
