GRILLED RADICCHIO WITH TRADITIONAL BALSAMIC VINEGAR

Not every Italian recipe tries to please everyone.

Grilled radicchio is proudly bitter.

And that’s exactly why so many Italians love it.

Its slightly smoky notes, balanced by the deep sweetness of traditional balsamic vinegar, create one of those simple side dishes that quietly steal the show.

grilled radicchio with balsamic vinegar on a blue plate

THE MAGIC OF BITTERNESS

Radicchio belongs to that family of Italian vegetables whose beauty lies in contrast.

Bitterness meets sweetness.

Crunch meets softness.

Fire meets syrup.

The longer you cook the leaves, the milder their bitterness becomes.

Leave them a little firmer if you enjoy stronger flavors, or let them soften for a gentler result.

Both versions are authentically Italian.

bottle of balsamic vinegar pouring over grilled radicchio

ONLY REAL TRADITIONAL BALSAMIC

If there’s one ingredient worth splurging on, it’s Traditional Balsamic Vinegar of Modena.

A few drops are enough.

Dense, glossy, and naturally sweet, it transforms grilled radicchio into something unexpectedly elegant.

And once you’ve opened that tiny bottle, you’ll find countless opportunities to use it throughout Italian cooking.

It certainly found many in my Italian Winter / Modena Simposio, where it accompanies pork, omelets, and winter comfort dishes.

Print

Grilled radicchio with balsamic vinegar

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 people
Author Claudia Rinaldi

Ingredients

  • 1 handful radicchio leaves - about 1/3 of a whole radicchio
  • 1 teaspoon extra-virgin olive oil
  • salt
  • 1 teaspoon traditional balsamic vinegar

Instructions

  1. Slice the radicchio longways, about one-inch large slabs: you will get medium/long strings.

  2. Heat the olive oil in a small grill or pan. Add the radicchio leaves and grill them over medium/low heat for 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.

  3. Serve the radicchio on a beautiful plate and sprinkle it, still hot, with the balsamic vinegar.

Enjoy your grilled radicchio with balsamic!

Claudia