Grilled radicchio with balsamic vinegar is a delicious – attention: quite bitter – Italian side dish.
It is super easy and fast: I make it for many of my solitary winter lunches.
But you must like bitter flavors. You could eliminate the white central vein, and use only the tip, but it will still have a bitter flavor. Perfectly exalted, by the way, by a few drops of balsamic vinegar.
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Please try making grilled radicchio with real traditional balsamic vinegar from Modena: you’ll never come back!
And once you’ve invested in a tiny bottle of this precious dark syrup, use it to make the fabulous recipes from the Modena issue: pork, frittata, steak… a winter foodie wonderland!
Grilled radicchio with balsamic vinegar
- 1 handful radicchio leaves - about 1/3 of a whole radicchio
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon traditional balsamic vinegar
Slice the radicchio longways, about one-inch large slabs: you will get medium/long strings.
Heat the olive oil in a small grill or pan. Add the radicchio leaves and grill them, medium/low heat, about 5 minutes. If you are using a grill pan, display the leaves on the whole surface and flip them on the other side after a couple of minutes. If you are using a simple pan, simply stir the leaves with a wooden spoon every now and then.
The more you cook, and the leaves lose their vibrant red or purple color, the less bitter the flavor will be. But also less crispy the texture.
Serve the radicchio on a beautiful plate and sprinkle it, still hot, with the balsamic vinegar.
Enjoy your grilled radicchio with balsamic!