Roasted Balsamic Radicchio
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.
Makes 4 servings
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!
Preparation
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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