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Roasted Radicchio


1 large or 2 medium heads radicchio, quartered lengthwise

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

1/4 cup balsamic vinegar

1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved


Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.

Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.