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Cooking + Entertaining

Grilled radicchio: the recipe for a quick and healthy side dish

Grilled radicchio: the recipe for a quick and healthy side dish

Ingredients

Treviso red chicory

Extra virgin olive oil

He grilled radicchio it’s a outline simple and tasty, perfect for any family lunch or dinner and to accompany main courses of meat, fish and eggs. The protagonist of this recipe is the treviso radicchio, a typical vegetable of the winter season, with an elongated shape and an unmistakable wine color. Sweet and with a slightly bitter aftertaste, it is very versatile and can be used in many different preparations: from risottos to salads, to savory pies, there really is something for everyone.

In our very simple and quick preparation, it is cut into quarters and grilled on a hot dish a few minutes on each side: it should indeed remain slightly crunchy and have a nice bright and luminous colour. Once cooked, it is seasoned with an emulsion made from extra virgin olive oil, garlic, parsley and salt, and is ready to be tasted in all its goodness and fragrance. If you wish, you can addbalsamic vinegarwhich goes very well with the flavor of radicchio, with apple cider vinegar or other aromatic herbs.

If you want a richer and more consistent dish, you can add a fillet of honeyedwalnut kernels and crumbled feta cheese, or top it off with a generous sprinkle of grated and diced parmesan cheese pancetta brown in a skillet. To reduce the pronounced taste of radicchio, a trick is to soak it for a few hours in water, possibly adding lemon juice to prevent the leaves from turning black.

Find out how to prepare grilled chicory by following the step-by-step procedure and tips. Also try the seared radicchio and radicchio rolls.

How to prepare grilled radicchio

Clean and wash the chicory under cool running water. If you want to reduce the bitter aftertaste, leave it in water for a few hours. Dry it well with a clean towel 1.

Remove the damaged leaves and eliminate the hardest parts 2.

On a cutting board, divide it in half 3.

Divide more into quarters 4. Rinse it quickly to remove any other soil residue.

Heat a griddle or frying pan over the fire 5.

When the pan is very hot, arrange the chicory and cook for about a minute on each side. 6.

Continue cooking on the other side as well until the chicory is tender on the outside and slightly crunchy on the inside. seven.

Cut a clove of garlic into small pieces 8.

In a bowl pour the oil9.

Add garlic ten.

Add chopped parsley 11.

Finally, season with a pinch of salt 12.

Arrange the chicory on a serving plate and season it with the prepared emulsion 13.

Bring to the table and enjoy 14.

storage

Grilled chicory can be stored in the refrigerator, in a special airtight container, for a maximum of two days. It is advisable to heat it before consumption.

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