As the name indicates, this recipe comes from Treviso, where the extraordinary and flavorful radicchio with the purplish-red leaves is grown.
- 8 radicchio heads
- 1/3 cup olive oil
- Salt and freshly ground pepper
Trim the radicchio, discarding damaged or wilted leaves. Halve or quarter them lengthwise and wash them carefully under the tap. Drain them thoroughly - for perfect cooking they must be dry (you may find a salad spinner useful for this). Sprinkle the radicchio with the olive oil, salt and pepper.
Grill the radicchio over charcoal for 4 to 5 minutes or cook them in a cast-iron pan over moderate heat for 4 to 5 minutes. If a cast-iron pan is used, cook uncovered for a crisp result, or covered if you prefer them soft.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
212 calories; 19g total fat; 0mg cholesterol; 631mg sodium; 10g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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