Radicchio is a member of the composite family and, is a type of subspecies of chicory. Over time and thanks to the work of botanists and farmers, many different types of radicchio have developed. There are two types of radicchio from Treviso: precoce (early harvest) and tardivo (later harvest). Besides being harvested at different times, there are noticeable differences also in the shape of the radicchio.
All the varieties have different culinary uses. Some are best eaten raw or used in salads, while others can be grilled or used to make sauces and pasta-fillings.
A side which is perfect for any BBQ!!! Whether you’re grilling meat, fish or simply veggies, this will be a suitable and super yummy match.
This recipe requires a panini grill. If you don’t have one, you can use a saucepan over low heat applying a bit of pressure while cooking.
Serves: 2 people
- 1 Radicchio di Treviso
- 1 garlic clove
- Extra virgin olive oil (just enough)
- Salt, black pepper and oregano (just enough)
- Slice the radicchio in 1 cm each piece and place them onto the grill in between of 2 sheets of baking paper. Cook it until it presents grill marks. Be careful to don’t overcook it to avoid a dry result.
- Take it off the grill and dress it with extra virgin olive oil, finely sliced garlic, a pinch of salt, black pepper and oregano.